Name: Grilled Zucchini Salad with Tomatoes and Basil
Total time: 50 min
Ingredients: 6 medium zucchini (about 2 pounds), rinsed, trimmed, and sliced lengthwise into 1/2-inch-thick planks (see illustration below); 1/4 cup olive oil; Salt and ground black pepper; 2 tablespoons balsamic vinegar; 2 ripe tomatoes , large, cored, and cut into thin wedges; 2 tablespoons minced fresh basil leaves

Why This Recipe Works

For the best grilled zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. Zucchini benefited from grilling since the liquid in the vegetable evaporated when exposed to the dry heat, causing the delicate flavor of the vegetable to become concentrated. In fact, when grilling, it was not necessary, or even desirable, to remove liquid by salting. Given the intense heat of the grill, we found that the high moisture content in the zucchini actually helped to keep the vegetable from scorching over hot coals in our grilled zucchini recipe.

Before You Begin

Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry, or fish.

Instructions

Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.

When grill rack is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2 to 3 minutes. Turn and continue to grill until other side is marked, about 2 minutes. Remove from grill and cool briefly.

Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes and basil with dressing in large bowl.

Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasonings and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.)