Garrison Keillor once said that the only time the Lutherans in Lake Wobegon lock their car doors is in August. If they don’t they’ll find a big sack full of zucchini in the front seat.
Zucchini (courgette) and the rest of the summer squashes are prolific.
Zucchini is the Italian word for summer squashes. Courgette is the French word.
Summer squashes come in a variety of colors and shapes, and are fairly interchangeable.
August is ‘Zucchini’ Month.
Click here to Pin Grilled Zucchini & Pepper Salad
PrintGrilled Zucchini & Pepper Salad
The vegetables cook quickly on the grill which gives this salad a slightly smoky flavor that pairs well with grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
Ingredients
Scale
- 1 medium zucchini, sliced 1/3″ (1cm)
- 1 medium onion, cut in half, sliced 1/3″ (1cm)
- 1 red pepper, sliced 1/3″ (1cm), slices cut in half
- 1 tbs olive oil
- 1/2 tsp paprika
- 8 – 10 Greek olives, pitted, cut in half
- 2oz (60gr) feta cheese, cubed or crumbled
- Vinaigrette:
- 2 tbs sherry vinegar
- 2 tsp Dijon-style mustard
- 3 tbs salad olive oil
Instructions
- Put 1 tbs olive oil and paprika in a bowl and stir to combine.
- Add vegetables and stir well to coat.
- Place in a grill basket or grill pan and cook over direct heat for 7 minutes. Turn / stir once or twice.
- Remove.
- In bowl big enough to hold vegetables whisk vinegar and mustard.
- Slowly whisk in oil until thickened.
- Add vegetables and stir to combine.
- Add feta, olives and stir gently
- Divide onto 2 plates and serve.
Notes
Use any vinegar you like and any color pepper.
Also try: Marinated Zucchini Ribbon Salad
That’s it !