Frank Stitt's Grilled Zucchini Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 small yellow or green zucchini sliced lengthwise, 1/4 thick |
salt |
2 tablespoon(s) olive oil |
1/4 cup(s) olive oil plus extra for pan, if needed |
1 small red onion sliced into 1/2' rounds |
6 sprigs mint, leaves only |
1 pint(s) cherry tomatoes |
1 tablespoon(s) sherry or red-wine vinegar |
Directions:
1. Light the grill. Toss the zucchini slices with a good pinch of salt and set aside. After 20 minutes, pat slices dry and toss with 2 tablespoons oil. Meanwhile, over medium heat, grill onion-rounds or sear them in an oil-slicked pan until tender and charred, about 1 minute per side. Chop rounds into 1/4 inch pieces. Roughly tear up mint leaves. Halve cherry tomatoes. Grill or sear zucchini slices over medium-high heat until lightly charred and tender, about 1 minute per side. Place chopped onion, grilled squash and tomato halves in a large bowl. Toss with mint. Dress salad with 1/4 cup oil and vinegar. Season with salt, to taste. Garnish salad with extra mint.
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