Grilled Zucchini Salad with Bruschetta and Herbs

Shanthi Appelo
Shanthi Appelo

| 1 min read

Roasted Zucchini Pasta
Zucchini is a tender summer squash that tastes its best between May and August. It makes for a perfect vegetable for the grill, as the whole veggie is edible. Simply slice, quickly marinate and grill until marks appear. The grilling will bring out sweet flavors from the zucchini that pairs beautifully with the cherry tomato bruschetta.
Serving Amount
  • 3 medium zucchini, about 8 ounces each, sliced 1/4 inch thick longways

  • 1 tbsp olive oil, extra virgin

  • 1 tbsp red wine vinegar

  • 12 tsp garlic powder

  • Salt and pepper to taste

  • 1 cup cherry tomatoes, quartered

  • 2 tsp dried oregano

  • Coarse salt and pepper to taste

  • 1 tbsp olive oil

  • 3 tbsp fresh basil leaves, torn or chiffonade

  • Step 1

    Preheat grill on medium-high. In a large bowl, mix oil, red wine vinegar, basil and garlic powder and salt and pepper to taste.

  • Step 2

    Lay zucchini on a plate and lightly drizzle oil and vinegar mixture on top, brushing if needed so all zucchini slices get a little marinate. Allowing to marinate for about 10 minutes.

  • Step 3

    Once grill is hot, spray with oil.

  • Step 4

    Using tongs, place zucchini on grill. Cover and cook, ~2 minutes. Flip and continue cooking for another 2 minutes.

  • Step 5

    When zucchini is tender, add to a plate. Serve bruschetta on top and along with fresh basil.

  • Step 6

    In a bowl, add cherry tomatoes and salt to let some moisture be released from the tomatoes, about 5 minutes.

  • Step 7

    Rub oregano between your hands to add to the bowl, then drizzle olive oil. Add salt and pepper to taste and top with torn fresh basil leaves.

  • Step 8

    Serve on top of grilled zucchini.

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