Grilled Tomato, Zucchini & Green Onion SaladPublished on September 25, 2019

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Photo by: Mark Holleron

This simple salad helps keep the flavours of fresh-picked produce shining throughout the autumn season. While it’s best to grill the vegetables, you can also sear them in a cast-iron pan on the stovetop or roast them in the oven.

INGREDIENTS

  • 4  Roma or plum tomatoes, cut in thick wedges
  • 1  each medium-sized yellow and green zucchini, thickly sliced on the diagonal
  • 1  bunch green onions, tops and bottoms trimmed, with bulbs left intact
  • 2  limes
  • ½  cup (125 mL) crumbled feta or chèvre
  • Garlic or other flavoured olive oil for brushing
  • Salt & pepper

METHOD

  • Preheat gas or charcoal grill to medium temperature (approx 350F).
  • Place all vegetables on a platter or baking tray. Brush with flavoured olive oil and sprinkle with salt and pepper, turning to coat evenly.
  • Put the prepared tomatoes, zucchini and green onions in a grill basket and cook until softened and lightly charred, turning occasionally. Cook in batches if needed to prevent overcrowding.
  • Arrange cooked vegetables attractively on a platter or in a broad, shallow bowl.
  • Top with a generous squeeze of lime juice and crumbled feta or chèvre.
  • Serve warm or at room temperature, with additional wedges of lime on the side.

Serves 2 as a main course or 4 as a side dish.


Paula Roy

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