This is a great warm salad that I love to make during the summer months with summer squash on my grill but this recipe can be enjoyed year-round. Feel free to switch up the vegetables, herbs, cheese, and nuts or roast the veggies in the oven when it is too cold to cook outside.
Step 1 -
Fire up bbq to high heat.
Step 3 -
Grill for 5–7 minutes until slightly charred and beginning to soften.
Step 4 -
Flip and cook an additional 2 minutes and brush any leftover over spices and oil as it cooks (I like my zucchini to still have a bite and not get mushy).
Step 5 -
Garnish with basil, goat cheese and almonds and serve immediately.
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