Grilled Zucchini Salad

The number of servings this recipe makes is 4-6, but once you get a taste of how the fresh herbs go with the balsamic vinegar and the smoky flavor of zucchini, you might want to eat it all yourself!


  • 3-4 medium zucchini, sliced lengthwise, ¼-inch thick
  • 3 basil leaves, chopped
  • 2-3 Tbsp extra virgin olive oil
  • 1-2 Tbsp balsamic vinegar (regular or white)
  • 1 garlic clove, pressed or finely minced
  • 3-4 mint leaves, minced
  • Salt and Pepper to taste
  • Extra olive oil for cooking, about 1-2 Tbsp


  1. Preheat grill to medium-high. Toss zucchini slices with 1-2 Tbsp extra virgin olive oil and sprinkle on a few pinches salt and pepper.
  2. Once the grill is hot, using tongs, rub an oiled paper towel over the grates to clean and prep cooking area. Using tongs, place zucchini on grill. Cover and cook 2-3 minutes. Flip and continue cooking, covered, 2-3 minutes more.
  3. When zucchini is tender, remove from heat and place in a bowl. Drizzle in EVOO and balsamic, then sprinkle in garlic and fresh basil and mint. Gently mix. Add more salt/pepper as needed.
  4. Can be served immediately, and it’s also good served cold!