Grilled Zucchini Mint Gremalata Recipes

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GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT



Grilled Zucchini Salad with Feta, Lemon and Mint image

This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.

Provided by Danielle Alex

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
2 tablespoons sunflower oil
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 1 large lemon)
1 small shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sunflower oil, avocado oil or neutral oil
2 teaspoons chopped or thinly sliced mint
1/4 teaspoon Aleppo pepper
1/2 cup crumbled feta cheese
1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish
Pinch Aleppo pepper
Pinch flaky sea salt

Steps:

  • For the zucchini: Preheat a large grill pan over medium-high heat.
  • Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
  • Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
  • Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
  • Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
  • For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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