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Grilled Zucchini and Green Bean Salad with Balsamic Date Dressing Recipe

★★★★★

4.9 from 127 reviews
  • Author: Mariam
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This vibrant Grilled Zucchini and Green Bean Salad features charred, tender vegetables tossed with a sweet and tangy balsamic-date dressing. Perfect for a light summer meal or as a flavorful side dish, it combines smoky grilled flavors with fresh tomatoes and fragrant basil, making it both nutritious and delicious.

Ingredients

Scale

Vegetables

  • 1 1/4 pounds green beans, trimmed (1 1/2 pounds pre-trimming)
  • 2 large zucchinis, sliced
  • 4 roma tomatoes, chopped
  • 1/2 cup fresh basil, sliced

For Grilling

  • 2 tablespoons + 2 teaspoons extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste

Dressing

  • 1/2 cup balsamic vinegar
  • 8 large dates (deglet noor, about 70 grams)
  • 2 tablespoons + 2 teaspoons extra-virgin olive oil
  • Salt, to taste

Instructions

  1. Preheat grill: Preheat your grill to high heat for at least 10 minutes to ensure it is hot and ready for grilling the vegetables.
  2. Toss vegetables: In a large bowl, combine the trimmed green beans and sliced zucchini. Add 2 tablespoons plus 2 teaspoons of extra-virgin olive oil, 2 teaspoons of Italian seasoning, and sprinkle with salt and pepper. Toss everything until the vegetables are evenly coated.
  3. Grill vegetables: Place the coated green beans and zucchini directly onto the hot grill, spreading them evenly. Grill for about 10 to 13 minutes, turning occasionally, until nicely charred and tender.
  4. Blend dressing: While the vegetables are grilling, add the balsamic vinegar and dates to a small food processor. Blend until the mixture is smooth and the dates are fully incorporated.
  5. Emulsify dressing: With the food processor running, slowly stream in 2 tablespoons plus 2 teaspoons of extra-virgin olive oil until the dressing is well combined and emulsified. Season the dressing to taste with salt.
  6. Assemble salad: Transfer the grilled green beans and zucchini to a large bowl. Add the chopped roma tomatoes, pour over the balsamic-date dressing, and toss everything together until the salad is well coated. Finally, stir in the sliced fresh basil and adjust seasoning with additional salt if needed.
  7. Serve: Serve the grilled zucchini and green bean salad immediately and enjoy this fresh, smoky, and sweet dish.

Notes

  • Be careful not to overcook the vegetables on the grill; they should be tender but still have a slight bite and nice grill marks.
  • If you don’t have a grill, you can use a grill pan or broiler as alternatives to char the vegetables.
  • The balsamic-date dressing can be made ahead and stored in the fridge for up to 3 days for convenience.
  • For added crunch, consider topping with toasted nuts or seeds before serving.
  • This salad is best served fresh but can be enjoyed at room temperature or chilled.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean

Keywords: grilled zucchini salad, green bean salad, balsamic date dressing, summer salad, vegetarian salad, grilled vegetables

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Find it online: https://aromaofgrandma.com/grilled-zucchini-and-green-bean-salad-with-balsamic-date-dressing-recipe/