Grilled Zucchini Salad with Shallot Vinaigrette
Get ready to treat yourself to an explosion of flavor.
- 1 8-oz (225-g) bag shredded romaine lettuce
- 2 small green zucchini
- 2 small yellow zucchini
- 1 medium red onion
- olive oil or cooking spray
- kosher salt, to taste
- black pepper, to taste
- 2 Tbsp grated Parmesan cheese
- . cup grated feta cheese
- . cup French-fried onions
- . cup canola oil
- . cup white vinegar
- 1 Tbsp honey
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- pinch black pepper
- 1 medium-sized shallot, sliced
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with cooking spray. Slice zucchinis on an angle. Cut onion into ½-inch (1-cm) rounds.
Lay all vegetable slices in a single layer on the prepared baking sheet (use two sheets if necessary). Drizzle with olive oil or spray with cooking spray. Sprinkle with kosher salt, pepper, and Parmesan cheese.
Roast the vegetables for 10 minutes. Remove pan from oven and turn vegetables over. Return to oven for another 10 minutes. Remove from oven and cool slightly. Slice onion rounds into quarters.
Prepare vinaigrette by placing all ingredients in a medium-sized bowl and blending with an immersion blender. To assemble: Place romaine lettuce in a large salad bowl.
Top with grilled zucchini and onions, then add feta cheese and French-friend onions.
Toss with vinaigrette and serve.
(Originally featured in FamilyTable, Issue 666)