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Grilled Zucchini Salad sitting in a the metal mixing bowl it was mixed in.
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5 from 1 vote

Grilled Zucchini Salad Recipe

A delicious salad that can be enjoyed as a side dish or an appetizer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Servings: 6 servings
Calories: 133kcal
Author: Tiffany McCauley

Equipment

  • 1 Large mixing bowl
  • 1 Cutting board
  • 1 good kitchen knife

Ingredients

Salad

  • 1 large zucchini
  • ½ pint grape tomatoes
  • 1 cup chopped red bell pepper
  • 1 cup chopped red onion
  • ½ cup finely sliced fresh basil

Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup oil (anything light in flavor)
  • ½ tsp. garlic granules (or garlic powder)
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ tbsp. honey (or any sweetener you prefer to use)
US Customary - Metric

Instructions

  • Grill the zucchini until it's done to your preference. Set aside to cool to room temperature.
    Grilled zucchini pieces laying on a wood cutting board.
  • Chop or slice the remaining vegetables as called for, and place them all in a large mixing bowl.
    Fresh basil leaves being sliced thin on a wood cutting board.
  • Whisk all the dressing ingredients together in a measuring cup.
    Dressing ingredients mixed in a glass measuring cup.
  • Toss the salad with the dressing in a large bowl just prior to serving.
    Just mixed Grilled Zucchini Salad sitting in the metal bowl it was mixed in.

Video

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup (approximately) | Calories: 133kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 205mg | Potassium: 353mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1326IU | Vitamin C: 49mg | Calcium: 33mg | Iron: 1mg