Grilled Baby Zuchinni

The key here is to marinate the zucchini ahead of time (after pricking their skin, so that the flavor can enter) and using teeny tiny squash.  Larger squash should be grilled, then have flavor added--this recipe had a component of steaming the vegetable on the grill, and getting enough flavor in ahead of time to make it delicious when finished.

1/2 cup olive oil

4 garlic cloves, peeled

1/2 teaspoon coarse kosher salt plus additional for sprinkling

1/4 teaspoon ground black pepper

1 pound baby zucchini, trimmed

Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.