This refreshing grilled salad is filled with local zucchinis and red peppers. This healthy dish is marinated in a lemon and honey dressing to add a burst of sweetness and acidity to the colourful vegetables. Roasted hazelnut and fresh basil top this delicious salad for added crunch and freshness. This salad can be enjoyed as a meal, or can be served as a side with white fish or chicken.
Yield: 4 portions (side dish)
2 portions (main course)
Preparation Time: 25 minutes
Vegetarian, lactose-free, gluten-free, with nut-free option
Perfectly Grilled Zucchini and Red Pepper Salad
- 3 medium zucchinis (1 green and 2 yellow)
- 2 red bell peppers (or any other color you have)
- 2 tablespoons vegetable oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 10 hazelnut, halved
- 5 basil leaves, finely chopped
Lemon & Honey Vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Slice zucchini into 1 cm thick slices.
- Remove the seeds from the red pepper and cut it into quarters.
- Brush vegetable oil on both sides of sliced zucchini and peppers. Season with salt and pepper.
- Place vegetables on a hot grill pan or barbecue. Grill zucchini for approximately 2 minutes on each side, or until you see a nice grill mark, and transfer to a platter. Grill red bell peppers for about 4 minutes on each side, or until they soften.
- Once the vegetables are grilled, cut zucchini slices and red pepper pieces in half.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard and honey.
- Drizzle the vinaigrette over the grilled vegetables and let marinate for 15-20 minutes at room temperature.
- While the salad is marinating, toast hazelnut in a pan over medium heat for approximately 5 minutes or in the oven at 350 F for 10 minutes, or until golden.
- When ready to serve, garnish the salad with toasted hazelnuts and fresh basil leaves.
Notes: For a nut-free version, you can replace hazelnut with pumpkin seeds.
About the authors:
Melany Otis is the owner of the award-winning catering company: Fine Food Factory.
Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts.