Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette
This grilled zucchini and red pepper salad features smoky grilled vegetables tossed in a sweet brown sugar vinaigrette, topped with fresh basil. It's a refreshing and healthy dish ideal for any gathering.
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.
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.
Grilled zucchini and red pepper salad with basil and brown sugar vinaigrette FAQ:
Grill the zucchini slices and red pepper quarters for about 4-5 minutes per side until you achieve nice grill marks and they are tender yet slightly crisp.
Store leftover grilled zucchini and red pepper salad in an airtight container in the refrigerator for up to 3 days. The flavors may deepen as it sits.
Yes, you can substitute brown sugar with honey, maple syrup, or agave nectar. However, the flavor profile may slightly change.
A mild vinegar like balsamic or apple cider vinegar works well in this vinaigrette, enhancing the salad's sweetness without overpowering it.
If your vegetables turn out too soft, try grilling them for a shorter time next time, and ensure the grill is preheated. Avoid overlapping vegetables on the grill, as this can trap moisture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 50kcal
Protein 2.41g
Carbohydrates 11g
Fiber 2.74g
Sugar 8g
Fat 14g
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