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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

Ingredients

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

Preparation

  1. Slice zucchini into 1 cm thick slices.
  2. Remove the seeds from the red pepper and cut it into quarters.
  3. Brush vegetable oil on both sides of sliced zucchini and peppers. Season with salt and pepper.
  4. 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.
  5. Once the vegetables are grilled, cut zucchini slices and red pepper pieces in half.
  6. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard and honey.
  7. Drizzle the vinaigrette over the grilled vegetables and let marinate for 15-20 minutes at room temperature.
  8. 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.
  9. 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.