Grilled Squash Salad
Servings: 6
Ingredients
- 2 Tablespoons balsamic vinegar not the syrupy kind
- 2 Tablespoons unrefined cold-pressed extra virgin olive oil
- 1 garlic clove minced
- 2 pounds assorted medium summer squash (such as zucchini and yellow summer
- squash) trimmed and halved lengthwise
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon freshly ground black pepper divided
- Juice of half a lemon about 2 Tablespoons
- 1/2 cup torn fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
- Shaved parmesan or pecorino cheese optional
- Toasted pine nuts optional-I use about 2 Tablespoons
Instructions
- Preheat the grill to HIGH.
- In a small bowl, whisk the balsamic and oil together. Stir in the garlic.
- Place the squash on a baking sheet and brush both sides of squash with the vinegar and oil
- mixture; sprinkle evenly with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Arrange squash, cut side down, on grill; cover and grill for 5 minutes. Rotate vegetables; cover and grill for 3 minutes. Turn vegetables over; grill for 2 minutes. Remove squash from the grill.
- Coarsely chop vegetables; place in a large bowl. Season with remaining 1⁄4 teaspoon salt, remaining 1⁄4 teaspoon pepper and lemon juice; toss to coat.
- Two options with the herbs: Add mint and parsley; toss and serve immediately OR wait for squash to cool to room temp and then add the herbs. Adding the herbs to the warm squash and allowing them to sit for more than 15 minutes or so will cause the herbs to discolor. They won’t be spoiled, just unattractive.
- Top with shaved cheese and pine nuts, if desired.