about 5 Cups chopped zucchini (this was 1 large, 1 medium, and 1 small zucchini for me)
1 very ripe deep red tomato, chopped
1 very ripe orange or yellow tomato, chopped3 sprigs fresh oregano, leaves stripped, chopped, and stems discarded
1 large clove garlic, mincedolive oil
large pinch of sea salta few grinds of pepper
chopped fresh parsley, for serving (optional)aluminum foil (a sheet about 24 inches long)
This is one of my favorite ways to cook in the summer, but this dish can also be made in a roasting pan in the oven. The cooking time might vary - keep an eye on the veggies, and I would heat the oven to 375 degrees.Prepare a grill (we use a charcoal grill with a hinged cover).
Meanwhile, in a large bowl, combine the zucchini, tomatoes, garlic, and oregano. Add the salt and freshly ground pepper and drizzle with olive oil. Toss gently to coat the vegetables in the oil. Set aside.Make an aluminum foil packet: fold a sheet of aluminum foil (about 24 inches long) in half to form a squarish shape. Fold over two of the open sides crimping them a bit to seal. Gently open the one un-crimped side and spoon the vegetable mixture into the packet. Fold over the opening to seal. You should have a tightly sealed squarish foil packet.
When ready, place the foil packet on the grill, put the lid on, and cook until the vegetables are cooked through - about 25 minutes depending on the heat of the grill. Ours was approximately 225 degrees. If the foil packet begins to char on the grill, move it to a cooler spot or lower the coals underneath it. When the vegetables are ready, carefully transfer the packet to a plate, open it slowly (there will be steam) and transfer them to a serving bowl. Garnish with a bit of chopped fresh parsley, if desired, and serve.