Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

This delicious Grilled Zucchini Salad with Lemon-Herb Vinaigrette is a quick and easy side dish that’s both fresh and flavorful. Packed with charred zucchini, toasted pine nuts, and a tangy vinaigrette, it’s a perfect light meal or accompaniment. Plus, you can easily swap ingredients based on what you have on hand, making it versatile and simple.

Ingredients Needed:

• 2 medium zucchini, sliced lengthwise into thin strips
• Canola oil
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• Honey
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
• 1/2 cup extra-virgin olive oil
• Wedge Pecorino Romano, for shaving
• 2 tablespoons toasted pine nuts
• Fresh mint leaves, torn

How To Make Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe?

1. Prepare the Grill: Heat the grill to high heat.
2. Grill the Zucchini: Brush the zucchini strips on both sides with canola oil and season with salt and pepper to taste. Grill for about 1 minute per side, or until slightly charred and wilted. Remove from the grill and place on a platter.
3. Make the Vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, lemon zest, honey, and salt and pepper to taste. Gradually whisk in the olive oil until emulsified.
4. Marinate the Zucchini: Drizzle the vinaigrette over the grilled zucchini and let it marinate at room temperature for 15 minutes.
5. Garnish and Serve: Top with shaved Pecorino Romano, toasted pine nuts, parsley, and torn mint leaves.

Recipe Tips:

• Grill Zucchini Quickly: Don’t overcook the zucchini. Grill it for just 1 minute per side to keep it tender with a slight char.
• Adjust Vinaigrette Flavor: Taste the vinaigrette before drizzling it over the zucchini. If you like it sweeter, add more honey.
• Use Fresh Ingredients: Fresh parsley and mint will give your salad a burst of flavor. Try not to use dried herbs.
• Toast Pine Nuts Lightly: Toast the pine nuts for 2-3 minutes in a dry pan to bring out their natural flavor. Be careful not to burn them!
• Serve at Room Temperature: Let the zucchini marinate at room temperature for 15 minutes before serving for the best flavor.

How To Store Leftovers?

Let the leftover salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 1 day. The zucchini may get softer, but the flavor stays good.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 200mg
• Potassium: 300mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 3g

Try More Bobby Flay Recipes:

• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
• Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
• Grilled Skirt Steak with Green and Smokey Red Chimichurri

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Mediterranean Courses:Side Dish Recipe Keys: G Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Difficulty:BeginnerPrep time: 10 minutesCook time: 2 minutesRest time: 15 minutesTotal time: 27 minutesServings:4 servingsCalories:180 kcal Best Season:Suitable throughout the year

Description

This delicious Grilled Zucchini Salad with Lemon-Herb Vinaigrette is a quick and easy side dish that’s both fresh and flavorful. Packed with charred zucchini, toasted pine nuts, and a tangy vinaigrette, it’s a perfect light meal or accompaniment. Plus, you can easily swap ingredients based on what you have on hand, making it versatile and simple.

Ingredients

• 2 medium zucchini, sliced lengthwise into thin strips
• Canola oil
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• Honey
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
• 1/2 cup extra-virgin olive oil
• Wedge Pecorino Romano, for shaving
• 2 tablespoons toasted pine nuts
• Fresh mint leaves, torn

Instructions

1. Prepare the Grill: Heat the grill to high heat.
2. Grill the Zucchini: Brush the zucchini strips on both sides with canola oil and season with salt and pepper to taste. Grill for about 1 minute per side, or until slightly charred and wilted. Remove from the grill and place on a platter.
3. Make the Vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, lemon zest, honey, and salt and pepper to taste. Gradually whisk in the olive oil until emulsified.
4. Marinate the Zucchini: Drizzle the vinaigrette over the grilled zucchini and let it marinate at room temperature for 15 minutes.
5. Garnish and Serve: Top with shaved Pecorino Romano, toasted pine nuts, parsley, and torn mint leaves.

Notes

• Grill Zucchini Quickly: Don’t overcook the zucchini. Grill it for just 1 minute per side to keep it tender with a slight char.
• Adjust Vinaigrette Flavor: Taste the vinaigrette before drizzling it over the zucchini. If you like it sweeter, add more honey.
• Use Fresh Ingredients: Fresh parsley and mint will give your salad a burst of flavor. Try not to use dried herbs.
• Toast Pine Nuts Lightly: Toast the pine nuts for 2-3 minutes in a dry pan to bring out their natural flavor. Be careful not to burn them!
• Toast Pine Nuts Lightly: Toast the pine nuts for 2-3 minutes in a dry pan to bring out their natural flavor. Be careful not to burn them!
• Serve at Room Temperature: Let the zucchini marinate at room temperature for 15 minutes before serving for the best flavor.

Keywords:Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts