The tangy dressing contains dill and mint, a popular Greek combo. Preparation time 15 minutes. Cooking time 2 minutes per batch.

DRESSING:

3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh mint
1 tbsp. minced shallots
1/4 tsp. freshly ground pepper

Whisk all ingredients together in 13 x 9 inch glass dish.

2 lb. zucchini, sliced into spears
1/2 tsp. salt
2 tsp. extra virgin olive oil
1/2 c. (2 oz.) crumbled feta cheese
Dill sprigs, for garnish

Prepare grill or preheat broiler and broiler pan. Toss zucchini with salt in large colander; drain 15 minutes. Pat dry with paper towels. Toss with oil.

Grill zucchini in batches 1 minute per side or until tender. Toss with dressing. Arrange slices decoratively on serving platter; drizzle with remaining dressing. Sprinkle with feta. Garnish with dill. Makes 6 servings.