This healthy, Grilled Zucchini And Green Bean Salad is a simple, easy summer side dish!
Simple food is sometimes the key to my heart—like this green grilled zucchini and green bean salad recipe. It’s kinda “basic,” as the kids say (do they still say that?).
This salad was born in one of those “look-in-the-fridge-dish-out-rando-veggies-on their-last-leg” situations. Oh, come on. Don’t judge me. We’ve all been there. And, we all know that crisper drawer is the place where veggies go to die.
Well, if you are like me, this salad recipe is perfect. It keeps you from contributing to our country’s food-waste habit. And you know what? You don’t even have to use zucchini and green beans. I mean, they’re great, but try it with just about any veggie in your crisper drawer!
In fact, what I love about this recipe is that it’s pretty much just a mishmash of simple veggies spruced up with a little charred grilled flavor. All you need to do is slather it in the most ridiculously addictive date balsamic vinaigrette—I could drink it. Really, I could.
Except for the dates, most of the ingredients are pantry essentials. After all, most of us have a bottle of balsamic tucked away in our pantry, right? If not, it’s never too late to start!
Is This Grilled Zucchini And Bean Salad Healthy?
That’s a definite yes! Hey, it’s vegetables! How could a recipe with zucchinis, green beans, and tomatoes not be healthy? Rest assured you’re getting a decent dose of vitamins, especially A and C. Couple that with all the fiber and antioxidants, you’re sitting pretty good, healthwise!
From Limp To Luxe
Like I said before, this recipe is all about saving veggies on their last leg. It’s so fab how grilling transforms my limp greens into a charred and smoky Michelin-star-winning menu topper. Okay, I’m exaggerating—but only a little.
There’s no trick to this. However, I do recommend not straying too far from the grill! All these veggies need is high heat and a few quick flips. Just a few minutes per side transforms wilted veggies into the perfect summer salad.
Also, don’t limit yourself to zucchini and green beans. Any other limp veggie in need of a pick-me-up will do! Try tossing in some asparagus and broccoli. Even sliced eggplant—they char so perfectly! And of course, let’s not skimp on the balsamic dressing with its sweet-tangy magic!
How Do I Store Leftovers?
While it’s best to enjoy this salad right away, leftovers should last about 3 days in the fridge. Store them in an airtight container. Before serving, give them a quick toss in your skillet to revitalize them.
Serving Suggestions
If you’re one of those normal humans who don’t eat a massive bowl of grilled vegetables for dinner (true story), I got you covered. Since you already have charcoal stoking, a batch of Grilled Chicken Tenders is an excellent pick!
If you’re in a seafood mood, Grilled Tilapia is an always tasty and affordable option. Or, if you’re feeling fancy and want to learn How to Grill Lobster Tail, I won’t stop you!
Not in a grilling mood? No worries! One of my absolute favorite pairings is this Quinoa-Crusted Chicken Recipe. It’s simple, tasty, and especially perfect when you’re making this salad on the pan.
Recipe
Ingredients
For The Salad:
- 1 1/4 pounds green beans trimmed (1 1/2 pounds pre-trimming)
- 2 large zucchinis sliced
- 2 tablespoons + 2 teaspoons extra-virgin olive oil
- 2 teaspoons italian seasoning
- Salt and pepper
- 4 roma tomatoes chopped
- 1/2 cup fresh basil sliced
For The Dressing:
- 1/2 cup balsamic vinegar
- 8 large dates i used deglet noor – about 70 grams
- 2 tablespoons + 2 teaspoons extra-virgin olive oil
- Salt
Instructions
- Preheat your grill to high heat for at least 10 minutes.
- Place the beans and zucchini in a large bowl. Add the olive oil, Italian seasoning, and a sprinkle of salt and pepper, and toss until evenly coated.
- Place directly onto the grill, spread evenly, and cook until nice and charred, stirring occasionally for about 10-13 minutes.
- While the veggies cook, place the balsamic vinegar and dates in a small food processor (mine is 3 cups) and blend until smooth.
- With the food processor running, stream in the oil until well mixed. Season to taste with salt.
- Transfer the grilled veggies into a large bowl and add the chopped tomato. Pour the dressing on and toss until well coated. Finally, season to taste with salt (if needed) and stir in the basil.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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