Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Grilled Zucchini Salad with Lemon-Herb Vinaigrette

Published by Bobby Flay in foodnetwork.com

Ingredients

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Pecorino Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn


Directions

  1. Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

 

http://www.foodnetwork.com/recipes/bobby-flay/grilled-zucchini-salad-with-lemon-herb-vinaigrette-and-shaved-romano-and-toasted-pine-nuts-recipe.html