Grilled Zucchini Salad with Bruschetta and Herbs
| 1 min read
Serving Amount
Ingredients
3 medium zucchini, about 8 ounces each, sliced 1/4 inch thick longways
1 tbsp olive oil, extra virgin
1 tbsp red wine vinegar
1⁄2 tsp garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, quartered
2 tsp dried oregano
Coarse salt and pepper to taste
1 tbsp olive oil
3 tbsp fresh basil leaves, torn or chiffonade
Instructions
Step 1
Preheat grill on medium-high. In a large bowl, mix oil, red wine vinegar, basil and garlic powder and salt and pepper to taste.
Step 2
Lay zucchini on a plate and lightly drizzle oil and vinegar mixture on top, brushing if needed so all zucchini slices get a little marinate. Allowing to marinate for about 10 minutes.
Step 3
Once grill is hot, spray with oil.
Step 4
Using tongs, place zucchini on grill. Cover and cook, ~2 minutes. Flip and continue cooking for another 2 minutes.
Step 5
When zucchini is tender, add to a plate. Serve bruschetta on top and along with fresh basil.
Step 6
In a bowl, add cherry tomatoes and salt to let some moisture be released from the tomatoes, about 5 minutes.
Step 7
Rub oregano between your hands to add to the bowl, then drizzle olive oil. Add salt and pepper to taste and top with torn fresh basil leaves.
Step 8
Serve on top of grilled zucchini.
