Broiled Zucchini (or Eggplant)

• 4 medium zucchini (or a medium globe eggplant)
• Avocado oil, palm oil, coconut oil, or your favorite fat
• Kosher salt
• Pepper
• Balsamic vinegar or lemon juice
• Your favorite herbs, chopped (basil, Italian parsley, etc.)

Here’s how I made them:
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.

No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.

I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.

(Or, if you prefer, just use a silicone brush to apply the oil.)

I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.

Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…

or top with chopped herbs…

…and whatever else I feel like.

Fast, tasty, and easy clean-up. I’m all over that!