Grilled zucchini salad
Grilled zucchini salad
4 servings
Ingredients
- 3 medium zucchini cut into slices
- 2 peppers of various colors cut into quarters
- 1/2 small red onion cut into quarters
- 160 g sliced halloumi
- 2 tomatoes cut into quarters
- 15 ml fresh parley chopped
- For the dressing:
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar Modena CEDAR
- 4 tsp honey
- 1/2 tbsp Dijon mustard
- Salt and pepper to taste
Preparation
- Preheat the barbecue to medium-high power (about 220°C – 425°F).
- In a bowl, whisk the ingredients of the dressing.
- In a large bowl, pour a third of the dressing. Add the zucchini slices, peppers and onion. Stir loosely to coat the vegetables well with vinaigrette.
- On the hot grill of the barbecue, place a barbecue cooking sheet, then oil it. Place the vegetables on the leaf. Close the lid. Cook the peppers and onion for 5 to 7 minutes, turning them over a few times during cooking.
- Cook the zucchini for 3 to 4 minutes, turning them over a few times during cooking. Remove the vegetables and cooking sheet from the barbecue.
- On the hot and oiled grill of the barbecue, place the slices of halloumi. Cook for 30 seconds to 1 minute on each side.
- In a bowl, mix the grilled vegetables with the tomatoes, parsley and the rest of the dressing. Garnish with grilled halloumi.
