Trim the ends of the zucchini and then cut the squash on the bias into 1/4 to 1/2 inch thick slices. The more angled the slant of the cut (and therefore the longer the slices), the easier the squash will be to grill. Drizzle with 1 TBS of the oil and season with salt and pepper.

Preheat a gas or charcoal grill to medium hot.

Spread the zucchini slices directly on the grill’s grate and grill for about 2 minutes on each side or until lightly browned.

Transfer the zucchini slices to a plate or shallow bowl.

Mix together the remaining 2 TBS of olive oil with lemon juice, red pepper flakes and garlic. Drizzle the vinaigrette over the grilled zucchini, sprinkle with the mint, and season to taste with salt and pepper.