Grilled Zucchini and Tomatoes

 

3

tablespoons olive oil

1/8

teaspoon ground cumin

4

small zucchini (5x1 inch), cut in half lengthwise

4

medium plum (Roma) tomatoes, cut in half lengthwise, seeded

2

teaspoons chopped fresh thyme leaves

1

teaspoon finely chopped fresh rosemary leaves

1/4

teaspoon kosher (coarse) salt

• 1 Heat gas or charcoal grill. In large bowl, mix olive oil and cumin. Add zucchini and tomatoes; sprinkle with thyme, rosemary and salt. Toss gently to coat.
• 2 Place vegetables, cut sides up, on grill over medium-high heat. Cover grill; cook 5 minutes. Turn vegetables over; cook 5 minutes longer or until crisp-tender.