Trader Joes Grilled Zucchini Salad Recipes

TRADER JOE'S GRILLED ZUCCHINI SALAD

Steps:

• Heat grill on medium-high heat.
• Split zucchini lengthwise and toss with one tablespoon of oil, salt & pepper.
• Grill the zucchini cut side down until cooked (about four minutes).
• Remove zucchini from grill and place in a bowl with tomatoes, garlic, shallot, balsalmic vinegar, and remaining olive oil. Toss and season with salt and pepper if needed.

MISTO ALLA GRIGLIA PASTA SALAD

Steps:

• Combine all ingredients in a mixing bowl and chill several hours before serving.

GRILLED ZUCCHINI SALAD

Steps:

• Directions Preheat a grill or a grill pan to a medium heat. Slice zucchini in half then in slices lengthwise. Heat coconut oil on grill and cook zucchini until soft and cooked on both sides. (if your grill doesn't need oil you can cook without it). Lightly toast pine nuts (optional) Prepare the remaining salad ingredients and place in bowl and mix through the grilled zucchini and sprinkle the pine nuts over the top.

20 MINUTE ZUCCHINI AND CORN FIESTA SALAD

Steps:

• Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
• Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
• Add tomatoes and feta cheese to zucchini mixture. Pour dressing overtop and gently toss to combine. Garnish with additional cilantro, if desired.

GRILLED ZUCCHINI SALAD

Steps:

• Preheat the grill to high.
• Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
• When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
• Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.