Looking for another great quintessential summer dish with your zucchini harvest? Directly from the vine to your table this recipe takes handfuls of fresh snipped herbs, ripe juicy grape tomatoes and of course, your favorite summer vegetable, zucchini and combines it all with olive oil, a dash of vinegar and some salt and pepper to tempt even the most cantankerous taste buds. So simple you’ll find yourself making it time and again without having to re read this recipe.
A summer favorite in our house is this taste tempting grilled zucchini and Grape Tomato salad. Full of color, fresh and that irresistible grilled flavor that we’ve all come to love. Lovely to dine on and it adds some unique flair to any meal. The grilled zucchini will help release those juices from teh tomatoes and you’ll love the tangy sweet dressing.
Grilled Zucchini And Grape Tomato Salad
Yields 4 Servings:
1 large zucchini
Plenty of EVOO or Extra Virgin Olive Oil
1 Pint of Grape Tomatoes fresh from your garden
1 handful of fresh herbs such as: sage, basil, chives, summer savory and oregano
1 T fine finish EVOO or to taste
1 tsp balsamic vinegar
1/2 tsp flaked sea salt
1 T Parmesan Cheese
Heat grill to medium. While waiting for the grill to heat cut zucchini in half crosswise and then lengthwise so that there are 4 pieces or quarters. Brush all cut sides with the extra virgin olive oil. Grill turning often for a total of 5 minutes. You may need to adjust this time if your zucchini is thicker or thinner. Make sure that the outside of the zucchini gets some grill marks for visual appeal. You want the zucchini to be hot and juicy, but not soft.
If you don’t have access to a grill you can broil the zucchini cut side up for a few minutes until it begins to brown.
Cut the zucchini into pieces (bite sized). Slice your grape tomatoes into halves. Toss with zucchini. Add in the minced herbs and toss gently. Combine olive oil, vinegar, Parmesan as well as salt and pepper to taste and gently stir into the salad. Serve.RecipesRecipes