Monday, 8 November 2010

Grilled zucchini salad with green olives dressing

Summer is just in the corner...well, technically at least. I don't know about you, but here in Sydney the weather is...wet. 
Oh well, lets hope for the best and hopefully will get sunny and warm soon. 

Here is an easy salad that resembles me to lazy sundays afternoon in the warm wheater.

Grilled Zucchinni salad with green olives dressing

You will need, for 8 people:
8 small zucchinnis
1 tbsp of extra virgin olive oil

and for the dressing:
2 tbsp finelly chopped green olives
finely grated rind of 1 lemon
finely grate rind of 1 orange
1 tbsp baby capers, rinsed
2 shallots finely chopped
1/4 cup ref wine vinegar
1/2 cup extra virgin olive oil

For the dressing: combine all ingredients in a bowl and mix thoroughly
Slice the zucchinni thinly lenghtways and toss with olive oil. Season with salt and freshly ground black pepper. 
Cook on a barbecue or heated grill plate for about 1 minute each side or until lightly browned and tender.  Place zucchini on a platter and serve topped with the green olive dressing.

Option: Add some goat cheese.

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