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Grilled Zucchini Salad

May 27, 2015 Filed Under: Recipes, Vegetarian Meals

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Grilled Zucchini Salad

  • Author: Melissa Cortina
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Ingredients

Scale
  • 1/4 cup golden raisins
  • 1/4 cup toasted almonds, hazelnuts, or pine nuts (optional)
  • 4–5 small zucchini
  • 4 tbsp olive oil
  • Salt and black pepper
  • 1 tsp balsamic vinegar
  • 1 cup basil leaves
  • 3 oz parmesan or other hard cheese (optional)

Instructions

  1. Chop the nuts lightly, if using.
  2. Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot- at least 5 minutes.
  3. Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8 inch thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooking the zucchini through. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside.
  4. Once the zucchini have cooled down, add the remaining olive oil, the basil, and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the Parmesan, if using.

Notes

  • Not Included in Large Real Food Boxes: Optional Nuts, Olive OIl, Salt & Pepper, Balsamic Vinegar, Parmesan

Nutrition

  • Serving Size: 4

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