Grilled zucchini and squash salad recipe

Comments: 0  | Leave A Comment
zucchini and squash salad recipe

Fast, flavorful and made with a handful of ingredients, Grilled Zucchini and Squash Salad can become a weeknight staple. (Photo by Marge Ely for The Washington Post.)

Zucchini and squash salad with feta

Makes 3 1/2 to 4 cups (4 to 6 servings)

Fast, flavorful and made with a handful of ingredients, this zucchini and squash salad is one of my weeknight staples, especially when the markets are brimming and the neighborhood gardeners are generous.

Grilling the zucchini, squash and onion brings out so much flavor in the vegetables that all they need is salt, pepper, a little balsamic vinegar and crumbled feta.

For another zucchini dish try this Stuffed Zucchini recipe.

Ingredients zucchini and squash salad

2 pounds summer squash, preferably a mix of zucchini and yellow squash, cut lengthwise into generous 1/4-inch-thick slices

1 large sweet or red onion, cut into 1/2-inch rounds/rings

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 tablespoon balsamic vinegar, or more to taste

1/2 cup (2 ounces) crumbled feta cheese

Directions for zucchini and squash salad

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (400 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

Combine the zucchini, squash and onion in a large mixing bowl. Drizzle the oil evenly over them, then season with salt and pepper to taste. Toss to coat evenly.

Transfer the vegetables to the grill, working in batches as needed. Close the lid and cook for about 4 minutes, so the vegetables have nice grill marks. Use tongs to flip the slices over. Close the lid and cook for 2 to 4 minutes to achieve nice grill marks on the second side; the vegetables will have softened slightly. Return the vegetables to the same mixing bowl as they are done; once they are all in the bowl, cover tightly with foil and allow to rest for 15 minutes.

Uncover the bowl and transfer the vegetables to a cutting board. Cut the grilled squash slices crosswise into generous 1/4-inch-wide matchsticks. Cut the grilled onion rings into small dice, transferring them to a serving bowl as you work. Add the vinegar, season with salt and pepper to taste and toss to combine.

Taste, and add vinegar or seasonings as needed. Scatter the feta on top. Serve warm or at room temperature.

Nutrition

Per serving (based on 6): 70 calories, 3 g protein, 8 g carbohydrates, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 5 g sugar

Join the Conversation! Share and Discuss!

Source: Stephanie Witt Sedgwick/ Special To The Washington Post

This content is under a special licensing agreement with VOXXI and cannot be republished via our Creative Commons license. For more details, please see http://voxxi.com/creative-commons/

Tags:

Comments

Follow

Get every new post delivered to your Inbox.

Join 593 other followers