4 Red Dog zucchini squash, about 2 lb, sliced into rounds
3 tablespoons extra virgin olive oil
1 teaspoon organic ground cumin
Juice of 1 lemon
1 garlic clove minced
Salt and pepper
1 cup packed chopped fresh parsley
2 teaspoon chopped fresh tarragon
Feta or goat cheese optional

Place the zucchini into a large bowl. Drizzle about 3 tablespoon extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.

Heat a grill or griddle until hot, then add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until zucchini are cooked through and perfectly charred.

Transfer grilled zucchini back to the bowl. Add lemon juice, fresh garlic, salt and pepper. Toss to combine. Add fresh herbs and toss again gently.

Transfer to a serving platter and top with a sprinkle of feta or goat cheese, if you like. Serve at room temperature.