Make the best of the BBQ season with this easy, healthy and delicious Grilled Pineapple Zucchini Summer Salad – zesty and refreshing, it’s also gluten free and suitable for vegans!
When it comes to grilling possibilities are endless. Whatever can be oven baked can generally also be grilled (unless it’s cake!), but grilling (whether outside or simply using a griddle pan) adds depth and richness of flavour that other methods of cooking simply cannot produce. Grilled food just tastes so good!
We tend to grill meat or meat products most of the time, but today I made a salad using grilled zucchinis and pineapple. Grilling is a quick process (especially if it doesn’t involve raw meat, which needs to cook through) and since the salad contained very few ingredients it was ready in minutes.
This sweet and sour salad is very simple and goes extremely well with a variety of meats, grilled or nor, such as chicken, pork or turkey. It can also be turned into a simple vegetarian meal (served hot or cold) by combining it with quinoa or couscous. Enjoy!
- 2 zucchinis cut lengthways into 4 strips (each)
- 1 pineapple sliced, skin removed
- 2 tablespoons fresh basil finely chopped
- 1 garlic clove finely chopped
- 3 tablespoons olive oil
- 1.5 tablespoon balsamic vinegar
- Salt and pepper to taste
Heat up a griddle pan and grill the zucchinis for 3-4 minutes on a medium/high heat turning them over a few times. Transfer into a strainer and leave for about 20 minutes until the excess water has drained (this may not be necessary if you haven't grilled the zucchinis for too long). Cube and set aside.
Grill the pineapple slices in a griddle pan for 2 minutes on each side, set aside for several minutes and drain off excess water (if necessary). Cube the pineapple (optional).
Fry the garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown. Transfer into a bowl, add the oil and balsamic vinegar. Combine the zucchini and pineapple, pour in the garlic mixture, add the basil, season and serve!