Grilled Summer Squash Salad
Grilled Summer Squash Salad is a salad that serves 4. For $1.29 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 21g of fat, and a total of 215 calories. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up garlic, english cucumber, juice of lemon, and a few other things to make it today. 220 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 25 minutes. The Fourth Of July will be even more special with this recipe. It is brought to you by Perrys Plate. With a spoonacular score of 42%, this dish is pretty good. If you like this recipe, you might also like recipes such as Grilled Summer Squash, Couscous and Tomato Salad, Potato Salad with Herbs and Grilled Summer Squash, and Purple Basil & Grilled Summer Squash Salad with Walnuts.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
3 T heat-safe oil, like grapeseed or coconut
1 cup diced English cucumber (or any cucumber)
1 Tablespoon fresh thyme (or 1 tsp dried)
2 cloves garlic, minced
juice from 1 small lemon
3 T extra-virgin olive oil
1/2 freshly grated Parmesan or Romano cheese
Salt and pepper
2-3 medium summer squash (zucchini, Italian squash, yellow crooked-neck, etc.)
1 cup quartered cherry tomatoes (I used yellow pear tomatoes)
Equipment:
grill pan
stove
grill
bowl
frying pan
Cooking instruction summary:
Preheat your grill or stove-top grill pan to about medium heat.Place the two oils in small, separate bowls. Divide the garlic and thyme between the bowls, and stir.Cut the squash into quarter-inch thick slices and arrange on a sheet pan. Brush the squash with the heat-safe oil mixture and place on the grill, oil-side down. Brush the other sides. Grill for about 8-10 minutes, flipping once, until squash is tender and has nice grill marks. Don't grill them until they're mushy.Dice up the grilled squash and place in a medium bowl with the tomatoes, cucumber, lemon juice, and extra-virgin olive oil mixture. Mix well, then add salt and pepper to taste. Sprinkle the cheese shavings on top and serve.Nat's Note:1. Why are there two kinds of oil? Heating extra-virgin olive oil to high temperatures changes the structure of the fats in the oil and causes them to oxidize, eliminating the benefits you'd normally receive. (Oxidated fats = not good for the body)2. Grilled bell peppers, corn and/or onions would be great additions, too! You can put pretty much any kind of summer produce in this salad and it turns out well.
Step by step:
1. Preheat your grill or stove-top grill pan to about medium heat.
2. Place the two oils in small, separate bowls. Divide the garlic and thyme between the bowls, and stir.
3. Cut the squash into quarter-inch thick slices and arrange on a sheet pan.
4. Brush the squash with the heat-safe oil mixture and place on the grill, oil-side down.
5. Brush the other sides. Grill for about 8-10 minutes, flipping once, until squash is tender and has nice grill marks. Don't grill them until they're mushy.Dice up the grilled squash and place in a medium bowl with the tomatoes, cucumber, lemon juice, and extra-virgin olive oil mixture.
Mix well, then add salt and pepper to taste. Sprinkle the cheese shavings on top and serve.Nat's Note
1. Why are there two kinds of oil?
2. Heating extra-virgin olive oil to high temperatures changes the structure of the fats in the oil and causes them to oxidize, eliminating the benefits you'd normally receive. (Oxidated fats = not good for the body)
3. Grilled bell peppers, corn and/or onions would be great additions, too! You can put pretty much any kind of summer produce in this salad and it turns out well.
Nutrition Information:
covered percent of daily need
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