GRILLED ZUCCHINI AND BEAN SALAD
Provided by Marcela Valladolid
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare a barbecue or grill pan to medium-high.
- In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.
- Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
THE BEST EVER ZUCCHINI AND GREEN BEAN SALAD (THE PERFECT FORMULA)
If you're looking for a tasty green bean salad that can easily act as both a light lunch as well as a quick healthy snack for when you're feeling extra hungry, then look no further. This zucchini and green beans salad has got you covered and as an added bonus, it's vegan, too. The base of this green bean salad recipe is fantastic and stands perfectly on its own, as grilling the zucchini really helps to bring out its flavor while the olive oil and apple cider vinegar help to round it out by providing a pleasant tangy taste. In addition, if you're looking to up the protein content just a bit, it's easy enough to add in some grilled chicken or beef to really make an incredibly satisfying salad meal.
Provided by Jess
Yield 1
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boiling.Add 1 tablespoon salt and the green beans.Cook the green beans for 4 minutes.Drain the green beans and immediately plunge them into ice water. Set aside.Preheat a grill pan to medium high heat.Coat the grill pan with a tablespoon of olive oil.Grill the zucchinis 2-3 minutes per side, or more if necessary.In a bowl, combine drained green beans, grilled zucchinis, remaining olive oil, apple cider vinegar and chopped parsley.Season to taste with salt and pepper and toss to combine.
GRILLED ZUCCHINI AND GREEN BEAN SALAD
Steps:
- Preheat your grill to high heat for at least 10 minutes.
- Place the beans and zucchini into a large bowl. Add in in the olive oil, Italian seasoning and a sprinkle of salt and pepper and toss until evenly coated.
- Place directly onto the grill, spreading out evenly, and cook until nice and charred, about 10-13 minutes, stirring occasionally.
- While the veggies cook, place the balsamic vinegar and dates into a SMALL food processor (mine is 3 cups) and blend until smooth.
- With the food processor running, stream in the oil until well mixed. Season to taste with salt.
- Transfer the grilled veggies into a large bowl and add in the chopped tomato. Pour the dressing on and toss until well coated. Finally, season to taste with salt (if needed) and stir in the basil.
- DEVOUR!
Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Protein 2.3 g, Fat 0.6 g, Sodium 32.4 mg, Fiber 4.2 g, Sugar 10.1 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
GREEN BEANS WITH ZUCCHINI
This tasty combination appears on my table often, especially when zucchini is so abundant. -Gladys De Boer, Castleford, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.
Nutrition Facts : Calories 126 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED ZUCCHINI SALAD
A recipe from "The BBQ Bible" by Steven Raichlen, which he states this is from Morocco, posting for ZWT6.
Provided by diner524
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill to high.
- Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
- When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
- Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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