Description
A vibrant and healthy Grilled Zucchini and Green Bean Salad featuring charred vegetables, a sweet and tangy date-balsamic dressing, fresh basil, and ripe roma tomatoes. Perfect as a light lunch or a flavorful side dish, this salad combines the smoky flavors from the grill with the natural sweetness of dates for a unique and refreshing summer dish.
Ingredients
Scale
Vegetables
- 1 1/4 pounds green beans, trimmed (from 1 1/2 pounds pre-trimming)
- 2 large zucchinis, sliced
- 4 roma tomatoes, chopped
- 1/2 cup fresh basil, sliced
For Grilling
- 2 tablespoons + 2 teaspoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Dressing
- 1/2 cup balsamic vinegar
- 8 large dates (deglet noor, about 70 grams)
- 2 tablespoons + 2 teaspoons extra-virgin olive oil
- Salt, to taste
Instructions
- Preheat grill: Preheat your grill to high heat for at least 10 minutes to ensure it is properly heated for vegetables grilling.
- Toss vegetables: In a large bowl, combine the trimmed green beans and sliced zucchini. Add 2 tablespoons plus 2 teaspoons of extra-virgin olive oil, Italian seasoning, and a sprinkle of salt and pepper. Toss until all vegetables are evenly coated with the seasoning and oil.
- Grill vegetables: Arrange the seasoned green beans and zucchini directly onto the grill in an even layer. Cook for about 10 to 13 minutes, stirring occasionally to ensure even charring and tenderness. Grill until the vegetables have nice char marks and are cooked through but still slightly crisp.
- Blend dressing: While the vegetables are grilling, add the balsamic vinegar and dates to a small food processor (about 3 cups capacity). Blend until the dates are completely pureed and the mixture is smooth.
- Emulsify dressing: With the food processor running, slowly stream in 2 tablespoons plus 2 teaspoons of extra-virgin olive oil to create a smooth and emulsified dressing. Season with salt to taste and blend briefly to combine.
- Assemble salad: Transfer the grilled green beans and zucchini into a large bowl. Add the chopped roma tomatoes. Pour the blended date and balsamic dressing over the vegetables and toss all ingredients until the salad is well coated with the dressing.
- Add basil and final seasoning: Stir in the sliced fresh basil leaves. Taste the salad and adjust the seasoning with additional salt if necessary.
- Serve: Serve the salad immediately to enjoy the fresh, smoky flavors at their best. Devour!
Notes
- Use a medium-hot grill to avoid burning the vegetables while ensuring they cook through.
- Deglet Noor dates work best for sweetness and texture; substitute with Medjool dates if unavailable.
- The salad can be served warm or at room temperature.
- For a vegan option, ensure the olive oil and other ingredients fit dietary preferences (they generally do).
- This salad stores well refrigerated for up to 2 days but is best fresh.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled vegetable salad, zucchini salad, green bean salad, Mediterranean salad, balsamic dressing, date dressing, healthy salad, vegetarian summer salad
