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Title: Zucchini Marinated with Sherry Vinegar and Mint

1 1/2 lbs. zucchini, cut into 1/2 thick rounds
4 T olive oil
6 - cloves garlic, slivered
3 T fresh mint, finely chopped
0 - salt and pepper to taste
1/4 C sherry vinegar
0 - shredded fresh mint leaves

Place the zucchini in a medium stockpot and add salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-high and cook, uncovered, until just tender, 3-5 minutes. Drain in a colander and let cool.

Meanwhile, in a small skillet, heat 2 tablespoons of the oil over medium-low heat. Add the garlic and sauté until golden, about 5 minutes. Remove the garlic with a slotted spoon and drain on paper towels. Let the oil cool.

Place the drained zucchini between several layers of paper towels and press down gently to squeeze out excess moisture. Arrange one-third of the zucchini in the bottom of an 8-inch non-reactive pie plate. Drizzle with one-third of the cooled garlic-flavored oil; sprinkle one-third of the reserved slivered garlic and one-third of the chopped mint over top. Season very lightly with salt and pepper. Repeat the layering process two more times. Drizzle the last layer with plain olive oil. pour the vinegar over all, tilting the pie plate slightly to distribute evenly.

Cover loosely with plastic wrap. Arrange a plate over the top and weight with a 1-pound container. Refrigerate for at least 3 hours. Serve chilled, sprinkled with shredded mint if desired.

From Mediterranean Vegan Kitchen
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