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Grilled Zucchini and Pepper Salad with Cilantro and Cumin

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Categories: Fourth of July, On the Grill, Vegetarian
Type: Salads

Use a grill pan if the weather isn't cooperating

Prep Time: 30M

Cooking Time: 10M

Serves: makes 6 servings

Ingredients:

  • 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 1/2 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
Grilled Zucchini and Pepper Salad with Cilantro and Cumin photo

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Directions:

  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.
Tips:
  • ridged grill pan
  • Prepare ahead: The vinaigrette can be made 3 days ahead.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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