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Grilled Zucchini and Pepper Salad with Cilantro and Cumin Recipe-972

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Use a grill pan if the weather isn't cooperating.

Yield: 6 Servings
Prep time: 30 Mins
Cooking time: 10 Mins


For the Vinaigrette:

  • 2 lemons
  • 2 tbsp toasted cumin seeds
  • 1 tbsp honey
  • 2 garlic cloves, chopped
  • 2/3 cup olive oil
  • 3 tbsp chopped cilantro

  • 6 zucchini, trimmed and cut lengthwise into ½ in (6mm) slices
  • Olive oil for brushing
  • 3 red or yellow bell peppers, quartered and seeded
  • 4 scallions, thinly sliced
  • 4 plum tomatoes, cut into wedges

Special Equipment:

  • Ridged grill pan


1. To make the dressing, zest 1 lemon and whisk this and the juice of both lemons, the cumin, honey, and garlic in a small bowl. Gradually whisk in the oil then add the cilantro. Season.

2. Oil the grate on an outdoor grill (or indoors, oil a grill pan). Lightly oil the zucchini. Grill the zucchini, turning once, about 3 minutes, or until seared with marks on both sides. Transfer to a plate. Grill the peppers, skin side down, until the skins are blackened and blistered, about 8 minutes. Transfer to a bowl. When cool enough to handle, peel and cut into strips.

3. Combine the zucchini, peppers, scallions, and tomatoes. Toss gently with the vinaigrette, and serve at room temperature.


Prepare ahead: The vinaigrette can be made 3 days ahead.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

306kcal (15%)
94mg (9%)
239mg (399%)
55mcg RAE (2%)
0mg (0%)
15mg (1%)
3g (17%)
25g (39%)
3mg (17%)

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