Grilled Zucchini and Pepper Salad with Cilantro and Cumin

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

grilled-zucchini-and-pepper-salad-with-cilantro-and-cumin

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Use a grill pan if the weather isn't cooperating.

Yield: 6 Servings

INGREDIENTS

for the vinaigrette:

2 lemons
2 tbsp toasted cumin seeds
1 tbsp honey
2 garlic cloves, chopped
2/3 cup olive oil
3 tbsp chopped cilantro

6 zucchini, trimmed and cut lengthwise into ½ in (6mm) slices
Olive oil for brushing
3 red or yellow bell peppers, quartered and seeded
4 scallions, thinly sliced
4 plum tomatoes, cut into wedges

Special equipment:

Ridged grill pan

Directions

1. To make the dressing, zest 1 lemon and whisk this and the juice of both lemons, the cumin, honey, and garlic in a small bowl. Gradually whisk in the oil then add the cilantro. Season.

2. Oil the grate on an outdoor grill (or indoors, oil a grill pan). Lightly oil the zucchini. Grill the zucchini, turning once, about 3 minutes, or until seared with marks on both sides. Transfer to a plate. Grill the peppers, skin side down, until the skins are blackened and blistered, about 8 minutes. Transfer to a bowl. When cool enough to handle, peel and cut into strips.

3. Combine the zucchini, peppers, scallions, and tomatoes. Toss gently with the vinaigrette, and serve at room temperature.