This is one of easiest recipes ever, and yet still so good! Try and find really small zucchinis. I omitted the vinegar and mint and used dried parsley, and it was still awesome.
8 small zucchini
sea salt and freshly ground black pepper
red wine vinegar
a small handful each of chopped fresh parsley and mint
Preheat oven to 400 degrees F. Wash and pat dry zucchini. Toss them with olive oil and generous amount of salt and pepper, and lay in ceramic baking dish. Bake for 15 minutes until soft and blistered. Remove from oven and dress with a couple splashes of red wine vinegar and the herbs. As Jamie says, "loosen and balance" the dressing with a splash of extra virgin olive oil and sprinkle of S&P.