Grilled Zucchini and Pepper Salad with Cilantro and Cumin
Use a grill pan if the weather isn't cooperating.
Prepare ahead: The vinaigrette can be made 3 days ahead.
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturesavory
Type of Dishwarm salad
- 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
- Ridged grill pan
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.
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.
Combine the zucchini, peppers, scallions, and tomatoes. Toss gently with the vinaigrette, and serve at room temperature.
2008 Dorling Kindersley