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1 1/2 pounds zucchini,ends trimmed and sliced lengthwise into 1/4-inch thick slices
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Kosher or sea salt, for garnish, optional
2 tablespoons finely grated Parmigiano Reggiano, for garnish, optional

1. Position the grill to the open grill position and preheat to the “max” setting.
2. In a small bowl combine the olive oil, balsamic vinegar, herbs, garlic, salt and pepper and whisk to combine. Lightly brush the zucchini on both sides with the olive oil mixture.
3. Place the zucchini slices on the grill, in batches if necessary, and cook for 3 to 4 minutes per side, or until the slices are crisp-tender with nicely browned grill marks.
4. Transfer to a serving platter and sprinkle with the Kosher salt and Parmigiano Reggiano, if desired.
5. Serve hot or warm.