I'll make a picture post next time I light the braai, but in the meantime just pick young-ish zukes, halve them lengthways and brush them lightly with olive oil, chuck them cut-side down on the grill as soon as the fire dies down and the coals/wood is glowing red. It takes only about a minute to get gorgeous char marks on them. Then put them in a bowl, drizzle with more olive oil, salt and freshly ground black pepper and cover with a lid or clingfilm to let them steam and absorb the flavoury goodness. Great as-is for a side dish, sprinkled with feta or added to a salad with balsamic.
I'll make a picture post next time I light the braai, but in the meantime just pick young-ish zukes, halve them lengthways and brush them lightly with olive oil, chuck them cut-side down on the grill as soon as the fire dies down and the coals/wood is glowing red. It takes only about a minute to get gorgeous char marks on them. Then put them in a bowl, drizzle with more olive oil, salt and freshly ground black pepper and cover with a lid or clingfilm to let them steam and absorb the flavoury goodness. Great as-is for a side dish, sprinkled with feta or added to a salad with balsamic.