Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette
Elevate your summer salad game with this Grilled Zucchini and Red Pepper Salad featuring a delightful basil and brown sugar vinaigrette. Perfectly charred zucchini and red peppers are tossed with a sweet and tangy dressing made of brown sugar, vinegar, and olive oil, and finished with a touch of fresh basil. Easy to make and bursting with fresh, vibrant flavors, this salad is an ideal side dish or light meal.
Cook time 60 min
Prep time 20 min
Ingredients:
2 tsp brown sugar2 red peppers
2 tbsp vinegar
3 zucchini
1/4 cup olive oil
1 tbsp basil
Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette is a delightful and healthy dish that's perfect for any occasion. This recipe combines the smoky flavor of grilled vegetables with the sweetness of a brown sugar vinaigrette, creating a perfectly balanced and refreshing salad. Follow these simple steps to make a salad that will wow your taste buds and impress your guests.
Instructions:
- Wash the zucchini and red peppers thoroughly.
- Slice the zucchini lengthwise into 1/4-inch thick strips.
- Cut the red peppers into quarters, removing the seeds and stems.
- Heat your grill to medium-high heat.
- Lightly brush the zucchini and red pepper pieces with olive oil to prevent sticking.
- Place the zucchini slices and red pepper quarters on the grill.
- Grill for about 4-5 minutes per side, or until you get nice grill marks and the vegetables are tender but still slightly crisp.
- Remove from the grill and set aside to cool slightly.
- In a small bowl, combine the remaining olive oil, brown sugar, and vinegar.
- Whisk until the brown sugar is dissolved and the mixture is well emulsified.
- Cut the grilled zucchini slices into manageable pieces, around 2-inch lengths, and the grilled red peppers into strips.
- Place the grilled vegetables in a mixing bowl.
- Pour the vinaigrette over the grilled vegetables.
- Toss gently to coat the vegetables with the vinaigrette.
- Sprinkle the finely chopped fresh basil over the dressed vegetables.
- Transfer the salad to a serving dish.
- Serve immediately as a warm salad or allow to chill in the refrigerator for a refreshing cold salad.
Tips:
- For best results, use fresh zucchini and red peppers. The fresher the vegetables, the more flavorful your salad will be.
- Make sure to preheat your grill to medium-high heat before grilling the vegetables. This ensures they cook evenly and achieve the perfect char.
- When grilling the zucchini and red peppers, keep an eye on them to prevent overcooking. You want them tender but still slightly crisp.
- Adjust the sweetness of the vinaigrette to your taste by adding more or less brown sugar.
- For an added burst of flavor, consider adding a sprinkle of feta cheese or a handful of toasted pine nuts.
- To save time, you can prepare the vinaigrette in advance and store it in the refrigerator until ready to use.
Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette is a versatile and delicious dish that can be enjoyed as a main course or a side. With its vibrant colors, fresh ingredients, and balanced flavors, it is sure to become a favorite at your table. Try out this recipe and savor the wonderful flavors of summer in every bite.
Nutrition per serving
4 ServingsCalories 50kcal
Protein 2.41g
Carbohydrates 11g
Fiber 2.74g
Sugar 8g
Fat 14g
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