Zucchini and Tomato Salad: Michigan Seasonal Recipes
Body
Bonus: What an easy, healthy way to use those zucchinis up and enjoy the fresh garden tomatoes we wait all year for.
Ingredients
- 2 tsp. oil (such as olive)
- 1 red onion, sliced into wedges
- 3 medium zucchini, thinly sliced lengthways
- 1 garlic clove, finely chopped
- 3 roasted red peppers, sliced
- 1 pint yellow grape tomatoes, halved
- 1 tbsp. fresh basil, finely chopped
- 1/3 cup Italian dressing
- 1/2 cup shaved parmesan cheese
- Optional additions: rotisserie chicken meat (shredded) and/or rustic bread, in large cubes
Directions
- Clean and slice red peppers into strips. Drizzle with olive oil and roast in 425o oven until browned on edges, about 15 minutes.
- While the peppers are roasting, heat the oil in a pan or on a preheated grill and cook onion and zucchini for 2-3 minutes each side or until tender. Transfer the onion and zucchini to a large bowl.
- Add chopped garlic to the pan stirring thoroughly for a few minutes until heated through, being careful not to burn the garlic. Transfer garlic to the bowl with the onions and zucchini.
- Add the red peppers, tomatoes, basil, and dressing to the bowl that has the onion, zucchini, and garlic and toss to coat. For a main dish, add shredded chicken meat from purchased rotisserie chicken and large cubes of rustic bread. Toss with the rest of the salad ingredients.
- Allow to sit at room temperature for 10 minutes.
- Arrange salad on serving plates and sprinkle with parmesan before serving.
Serves 6.