By Tisme on March 26, 2010
Photo by I'mPat
Photo by I'mPat
"Not only a lovely salad to serve, but another great way to use those zucchini up! Light Dressing could be used for a lower fat version."
Serving Size: 1 (143 g)
Servings Per Recipe: 6
"Scaled this back for 1 serve and shaved my zucchini with a vegatble peeler and loved the warmth of the zucchini, onion and garlic mixed with the fresh red cherry tomatoes picked from the garden and sharp paremesan cheese and some salty smoked salmon on the side = a great lunch, thank you Tisme, made for Make My Recipe - Edition 16."
"This is a wonderful salad thanks Tis. I made it using jarred roasted red peppers, red grape tomatoes and fat free balsamic dressing with half a teaspoon of Italian dried herbs mixed through.One word of warning to anyone else making this- it was too dark to walk up to the public BBQs, so I tossed the onion and zucc strips with the oil, piled them onto a tray and broiled/grilled them, turning them occasionally. I had cut ribbons of zucc with a vegie peeler and the strips just didn't brown. They stewed if anything. I should have cut the zuccs thinly by hand and taken the time to walk up to the bbq and grill them on that. Flavour wasn't at all spoiled, but the thin strips were just limp and soft with no nice bits of colour. NOT THE FAULT OF THE RECIPE, BUT MINE!"
"Even with my adjustments this was amazing. Red grape tomatoes was used and a yellow roasted bell pepper. Not having the Italian Dressing, I substituted Recipe #106114. Since I planted zucchini and tomatoes today, I look forward to having this during the summer months ahead. Made for *Aussie Swap*"
"Make my recipe Ed#10: Made for Easter - HUGE HIT! Simple and easy!"