Grilled Zucchini Salad with Lemon-Herb Vinaigrette
4.7 Stars (3 Reviews)
Yield: 8servings
prep time: 15 minutesmins
cook time: 10 minutesmins
Additional Time: 10 minutesmins
total time: 35 minutesmins
Ingredients
for the zucchini:
2.5lbs.medium to large zucchinisliced into 1/4" rounds
¼c.olive oil
½T.kosher salt
¾tsp.black pepper
for the lemon-herb vinaigrette:
¾T.Dijon mustard
1.5large lemonszested and juiced
½T.honey
1.5T.fresh parsleyfinely chopped
⅓c.extra-virgin olive oil
for the garnish:
¼c.shaved Romano or Parmesan cheese
2T.pine nutstoasted
2T.roughly chopped fresh mint
2T.roughly chopped fresh parsley
Instructions
Preheat grill or grill pan to medium-high to high heat.
for the zucchini:
Brush both sides of each zucchini slice lightly with oil (you may not need all of the oil), and then sprinkle with salt and pepper.
Place on hot grill grates or grill pan and cook until beautifully charred and a bit wilted on both sides.
Transfer to serving platter.
for the lemon-herb vinaigrette:
In a medium bowl, whisk together Dijon mustard, lemon juice and zest, honey, and parsley. Slowly drizzle in the olive oil, while whisking vigorously, until combined and emulsified.
Drizzle 2/3 of the vinaigrette over zucchini and let set for 10 to 15 minutes at room temperature.
for the garnish:
Right before serving, drizzle just a bit more of the vinaigrette over the zucchini. Garnish with shaved cheese, toasted pine nuts, and chopped mint and parsley.
Serve immediately.
Notes
Adapted, mostly to make a smaller salad, from The Kitchen in Columbus, Ohio.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.