Grilled Zucchini Salad With Tomatoes And Basil Recipes
GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING
Categories Salad Side Low Carb Vegetarian Low Cal Backyard BBQ Parmesan Basil Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
- Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL
Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry or fish also.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
- When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
- Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
- Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).
Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8
GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO
Categories Salad Leafy Green Tomato Vegetable Vegetarian Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 to 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Make dressing:
- Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
- Grill zucchini:
- Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
- Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
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