Charred Zucchini Salad

I had my eye on this recipe for a few weeks, and when we went to the Farmer’s Market is Ballard, Seattle, Washington, I knew we had to make it. They had such a cool variety of zucchini, I wanted to use them all.  What I loved about this dish is that it was super easy to make, and can be served warm, at room temperature, or cool.  This is definitely in the rotation schedule at our house now!
(I really wish these pictures could have done the dish justice since it was refreshing and light.)


2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
large Vidalia onion, halved
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 cup fresh basil, roughly chopped
1/2 cup fresh thyme leaves, roughly chopped
(feel free to add parsley, mint, etc, or switch them out.)
Preheat grill to high.
Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes.

Rotate vegetables; cover and grill 3 minutes.

Turn vegetables over; grill 2 minutes. Remove squash from grill.

Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.
Coarsely chop vegetables; place in a large bowl. (Note: I would allow these to cool in a colander, or drain before adding in the next ingredients.)

Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add chopped fresh herbs; toss.

Serve room temperature.

Original Cooking Light Recipe:

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