{Nourish} Grilled Vegetable Salad with Zucchini Salsa Verde









I am loving the shift that is taking place at the farmer’s market as leafy greens turn into more hearty vegetables!  I am truly a dork when it comes to colorful produce–the mere sight of the farmer’s market makes me giddy, and my CSA box…swoon! This recipe screams summer to me and the best part about it is that you can mix and match the vegetables as the local bounty shifts. I love keeping my recipes simple this time of year because, well, the vegetables really speak for themselves.  I put a spin on a traditional Italian Salsa Verde and added some fresh zucchini, though greens like kale and arugula would be delish as well. You can play around with the dipping (or drizzling) sauce too and try varieties of pesto like the version we used on the Farro recipe Spring-Herbed Pesto earlier this week! Yay for summer!!!


What are your favorite summer veggies to throw on the grill?


Grilled Summer Salad with Salsa Verde
Serves 6
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  1. 1 lb. asparagus, trimmed
  2. 2 medium-size portobello mushrooms, stems removed
  3. 1 large red onion, cut into ½-inch rings
  4. 1 zucchini, cut in half then quartered lengthwise
  5. 2 bell peppers (red, orange or yellow)
  6. 2 roma tomatoes, quartered lengthwise
  7. Zucchini Salsa Verde
  8. ½ large zucchini, cubed
  9. 2 cups chopped fresh parsley
  10. ½ cup olive oil
  11. 1 small shallot, chopped
  12. 3 tablespoons capers
  13. 1 teaspoon lemon zest
  14. ¼ cup lemon juice
  15. ¼ cup white wine vinegar
  16. 3 cloves of garlic
  1. 1. In a food processor or blender, combine all ingredients for the Salsa Verde: zucchini, parsley, olive oil, shallot, capers, lemon zest and juice, vinegar and garlic. Blend until smooth. Set aside.
  2. 2. Toss the vegetables with the remaining 2 tablespoons of olive oil.  Season with salt and pepper.
  3. 3. Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
  4. 4. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
  5. Tomato, Asparagus and Peppers for 2  minute per side
  6. Onions, mushrooms and zucchini for 3-4 minutes per side
  7. 5. Remove stem and seeds and slice the peppers.
  8. 6. Separate the onion rings.
  9. 7. Slice the Portobello mushrooms.
  10. 8. Arrange on a platter and drizzle with sauce.
Katie Cavuto https://katiecavuto.com/
 Photo: Yoni Nimrod

14 thoughts on “{Nourish} Grilled Vegetable Salad with Zucchini Salsa Verde

  1. Hi. I’m confused about how to make the zucchini salsa Verde. From what I understand, the oil and salt and pepper are for the vegetables. What am I doing with all of the ingredients from instructions number one? You say to set it aside, but what am I supposed to do with that? Also what am I supposed to do with the rest of the ingredients under the zucchini salsa Verde? I don’t see any instructions on what to do with the vinegar, shallots, cubed zucchini, etc. i’ve got all the ingredients and am ready to go… Thanks for your help I can’t wait to try it

    1. Hi Karin,

      Thanks for your questions on this recipe. I see what you mean, and I will be sure to update the post to add that, but for now, all the ingredients under Zucchini Salsa Verde are going to go in the food processor with other ingredients for the Salsa Verde. Once you’ve processed them all together, set them aside for after you grill your vegetables. Then, use that sauce to drizzle over your grilled vegetables, you can also use it to dip the vegetables in.

      Let me know if I missed any of your questions, or if you have any more! Thanks!

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