Grilled Zucchini Fig Salad With A Yogurt Dressing Recipes

GRILLED FRUIT SALAD WITH HONEY-YOGURT DRESSING

Steps:

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

GRILLED VEGETABLES WITH CILANTRO-YOGURT DRESSING

Steps:

• Make the yogurt sauce by combining the yogurt, cilantro, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it.
• Brush the sliced zucchini, yellow squash, eggplant, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side.
• Arrange the grilled veggies on a platter and serve with the sauce

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

YOGURT SALAD DRESSING

Steps:

• In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING

Steps:

• Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
• Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
• Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
• Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
• Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

GRILLED FIG SALAD

Steps:

• Snip the tiny stem end off each fig and cut in half lengthwise.
• Mix vinegar, brown sugar, and cinnamon together in a medium bowl.
• Add the figs and gently toss to coat.
• Let sit while you heat a grill (indoor or outdoor).
• If necessary, coat your grill with a little olive oil.
• When ready, grill the figs (reserving all of the marinade in the bowl) for about 2 to 3 minutes per side or until grill marks appear -- don't overcook as the figs will become too mushy. Remove figs to a plate.
• To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
• Place greens in a large salad bowl; toss with dressing, then mound equal amounts on 4 individual serving plates.
• Place 2 fig halves decoratively over each plate of greens and serve.

GRILLED CHICKEN AND ZUCCHINI SALAD

Steps:

• Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.
• Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.
• Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)
• Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.
• When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.

ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

GRILLED ZUCCHINI & FIG SALAD WITH A YOGURT DRESSING

Steps:

• Heat griddle pan (or grill) to medium heat. Brush zucchini slices with olive oil on both sides and grill for 3 minutes on each side until charred with stripes.
• Brush the fig quarters with olive oil and grill for 3 minutes in total, turning once.
• To make the dressing: whisk the yogurt, sugar and some salt & pepper in a bowl and thin it to drizzling consistency with the milk. Stir in the sliced spring onion.
• Shortly before serving, toss the spinach with enough olive oi to coat it and season with a squeeze of lemon juice and a pinch of salt. Mix the spinach leaves into the zucchini slices and figs on a large serving plate. Drizzle with dressing and sprinkle with chopped mint.