Description
A vibrant salad featuring grilled zucchini, bell peppers, mushrooms, and a creamy garlic dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 to 3 large green zucchini
- 2 to 3 large yellow zucchini
- 2 large sweet bell peppers
- 1 large red onion
- 10 to 12 large mushrooms
- 2 to 3 tbsp olive oil (for brushing onto veggies)
- Salt and black pepper
- 1 tsp smoked paprika
- 1 tsp EACH: dried thyme, dry rosemary
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 6 to 8 garlic cloves (finely minced)
- 1/4 cup chopped cilantro (or parsley; or both)
- Salt and pepper (to taste)
Instructions
- Wash your zucchini, bell peppers, red onion, and mushrooms thoroughly. Remove the seeds and stems accordingly.
- Slice the zucchini into even half-moons, the bell peppers into strips, and the onion into wedges. Keep the mushrooms whole or slice them if they’re particularly large.
- Toss the vegetables with 2 to 3 tablespoons of olive oil, salt, black pepper, and smoked paprika until coated. Allow to marinate for 15-20 minutes.
- Preheat your grill to medium-high heat. If using a grilling basket, warm it up along with the grill.
- Grill the seasoned vegetables for about 8-10 minutes, turning occasionally, until they are tender and charred.
- Remove the veggies from the grill and let them cool slightly.
- Whisk together lemon juice, 1/4 cup of olive oil, minced garlic, chopped cilantro or parsley, and additional salt and pepper.
- Pour the dressing over the grilled veggies and toss gently to combine.
Notes
For added flavor, you can customize the salad with additional vegetables like asparagus or cherry tomatoes. The dressing can be prepared in advance and stored.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg