I knew one day I would regret something I said a while ago. I Mildly complained about friends who brought me surplus zucchinis and other vegetables out of their garden.The gift giving stopped cold, and we missed out on what had been a regular supply of the best vegetables. But just the other day as I looked out the window at my front step, I saw a box of tomatoes and two sacks of zucchinis sitting there. There was no note, no document of origin and clearly even the fingerprints had been wiped clean.The lesson I learned is that one should never complain about a gift, or as Americans are fond of saying" Don't look a gift horse in the mouth."I would like to thank my anonymous vegetable producer. We enjoyed every bite.I use zucchini to make zucchini soup, zucchini fritters, stuffed zucchinis, and on and on. When I make this zucchini slices, I leave them on the kitchen table so we can snack on them until they are gone.Zucchini Slices in Mustard Vinaigretteserves 48 6 inches zucchinis, cut into 1/2 inch thick rounds1 tablespoon Dijon mustard1/4 cup balsamic vinegar2 tablespoons sesame seeds oil1/2 cup olive oillemon zestsalt and pepper to taste2 scallion choppedIn small bowl, place mustard, balsamic vinegar, sesame seeds oil, lemon zest, salt and black pepper. Whisk well and then add 1/4 cup of olive oil and whisk well. Set aside.Toss the zucchini rounds in the rest of the olive oil and grill until golden. Remove from the grill, place on flat dish, drizzle with the mustard vinaigrette and allow the zucchini to marinate for an hour before serving.Sprinkle with the scallions and serve.