Grilled Zucchini Salad With Tomatoes and Basil

Submitted by Chef mariajane

"Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry or fish also."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 6 zucchini, medium sized, rinsed, trimmed, cut into 1/2-inch-thick planks
• 1⁄4 cup olive oil
• table salt
• ground black pepper
• 2 tablespoons balsamic vinegar
• 2 ripe tomatoes, large, cored, and cut into thin wedges
• 2 tablespoons minced fresh basil leaves

directions

1. Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
2. When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
3. Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
4. Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).