Recipe of the Week: Grilled Asparagus and Zucchini Salad with a Lemon and Basil Vinaigrette

Ingredients:
• 1 bunch of asparagus
• 3 medium zucchini
• Pam Olive Oil Spray
• Freshly cracked sea salt and pepper

For the Vinaigrette:
• Zest and juice from 1 lemon
• 1 tbsp EVOO
• 1 garlic clove, grated or minced
• 1/4 cup chopped fresh basil (or herb of choice)
• 3 minced scallions
• 1/4 tsp red pepper flakes
• Freshly cracked sea salt and pepper

Directions:
1.) Spray grill pan and eat the stovetop to medium-high heat. Prepare the asparagus by trimming the ends. Cut the ends off the zucchini and slice in half. Toss in olive oil and season with salt and pepper. Add the zucchini to the grill, flipping after about 6-7 minutes. Add the asparagus and cook for about 5 minutes per side. The zucchini and asparagus are ready when they are easily pierced with a fork.

2.) Meanwhile, prepare the vinaigrette. In a bowl, whisk together the lemon zest/juice, olive oil, basil, garlic, scallions, red pepper flakes, salt, and pepper.

3.) When the zucchini and asparagus are fork-tender, remove them from the grill pan and chop into about 1 inch pieces. Add the chopped veggies to the bowl with the vinaigrette and lightly toss to combine. Taste and re-season, if necessary.

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