![Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/22a75650-1c91-4344-b09f-87364d0954a1_grilled-zucchini-salad_WebReady.jpg?w=3840&quality=75)
Prep Time
15 min
Cook Time
5 min
Yields
4 servings
This hearty salad is great by itself or as as side to a nice summer meal.
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ingredients
2
medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1
Tbsp Dijon mustard
¼
cup freshly squeezed lemon juice
1
tsp freshly grated lemon zest
Honey
2
Tbsp finely chopped fresh flat-leaf parsley, plus leaves for garnish
½
cup extra-virgin olive oil
1
wedge pecorino romano, for shaving
2
Tbsp toasted pine nuts
Fresh mint leaves, torn
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directions
Step 1
Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
Step 2
Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
Step 3
Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.