Zucchini and Pepper Salad with Cilantro and Cumin Recipe

Zucchini and Pepper Salad with Cilantro and Cumin Recipe
Zucchini and Pepper Salad with Cilantro and Cumin Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lemons

  • 2

    tbsp toasted cumin seeds

  • 1

    tbsp honey

  • 2

    garlic cloves, chopped

  • 2/3

    cup olive oil

  • 3

    tbsp chopped cilantro

  • 6

    zucchini, trimmed and cut lengthwise into 1/2 in (6mm) slices

  • Olive oil for brushing

  • 3

    red or yellow bell peppers, quartered and seeded

  • 4

    scallions, thinly sliced

  • 4

    plum tomatoes, cut into wedges

Directions

To make the dressing, zest 1 lemon and whisk this and the juice of both lemons, the cumin, honey, and garlic in a small bowl. Gradually whisk in the oil then add the cilantro. Season. Oil the grate on an outdoor grill (or indoors, oil a grill pan). Lightly oil the zucchini. Grill the zucchini, turning once, about 3 minutes, or until seared with marks on both sides. Transfer to a plate. Grill the peppers, skin side down, until the skins are blackened and blistered, about 8 minutes. Transfer to a bowl. When cool enough to handle, peel and cut into strips. Combine the zucchini, peppers, scallions, and tomatoes. Toss gently with the vinaigrette, and serve at room temperature. Notes Prepare ahead: The vinaigrette can be made 3 days ahead.

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