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Grilled Zucchini and Pepper Salad with Cilantro and Cumin Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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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.

Notes

Prepare ahead: The vinaigrette can be made 3 days ahead.


© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

306kcal (15%)
94mg (9%)
239mg (399%)
55mcg RAE (2%)
933mg
63mg
5g
9g
6g
23g
0mg (0%)
15mg (1%)
3g (17%)
25g (39%)
3mg (17%)
FROM THE KITCHEN OF...

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