Grilled Zucchini + Onions with Basil Dressing

A simple grilled zucchini, onion, cherry tomato, and pepper salad with basil dressing is the perfect summertime meal! Super simple and fresh!

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FOR THE SALAD

– 2 pounds small zucchini
– 1 medium red onion
– 1/2 pound cherry tomatoes
– 1 15-ounce can hominy, rinsed and drained
– 6 ounces roasted red peppers
– 6 ounces feta

FOR THE BASIL DRESSING

– 1/2 cup basil leaves
– 1/4 cup parsley
– 1 garlic cloves
– 1/4 cup sherry vinegar
– 1/3 cup olive oil
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
1/2 teaspoon pepper

FOR THE SALAD

Cut off the ends of the zucchini and halve lengthwise.

Cut the ends of the onion and remove the outer layers.

Brush both the zucchini and onion with oil and sprinkle with salt and pepper.

Preheat grill on high heat. Once heated, add the zucchini and onion, cut side down and grill until charred and slightly softened, 10-15 minutes.

Remove the vegetables from the grill and allow to cool 20 minutes.

Once cool enough to handle, cut the zucchini in bite-size pieces, about 1/4 inch thick. Slice the onion thinly and add both to a large bowl.

Cut the cherry tomatoes in half and add to the bowl.

Drain and rinse the hominy and allow to drip dry in a colander. Then add to the salad.

Dice the roasted red peppers add to the salad.

Stir to combine all the vegetables.

FOR THE BASIL DRESSING

Add the basil leaves, parsley, garlic, vinegar, olive oil, salt and pepper to a blender, food processor or immersion blender-safe container.

Blend until smooth and taste for seasoning.

TO ASSEMBLE

Pour dressing over prepared salad.
Stir and crumble on feta cheese.

NOTES

This can be made up to one hour before serving with dressing. If making a day in advance, leave the dressing off and add before serving.

#zucchini #salad #summer