Barbecued Zucchini Salad

Name: Barbecued Zucchini Salad
Ingredients: 2 green zucchini (courgettes), sliced into 5 mm × 7 cm (¼ × 2¾ inch) strips; 2 green zucchini (courgettes), sliced into 5 mm × 7 cm (¼ × 2¾ inch) strips; 175 g (6 oz/1 bunch) asparagus, ends snapped and evenly trimmed; extra virgin olive oil sea salt; 2 yellow zucchini (courgettes), sliced into 5 mm × 7 cm (¼ × 2¾ inch) strips; 2 yellow zucchini (courgettes), sliced into 5 mm × 7 cm (¼ × 2¾ inch) strips; 1 tablespoon flat-leaf (Italian) parsley; 1 tablespoon balsamic vinegar; 2 red capsicums (peppers), roasted, peeled and sliced into fine strips; 2 red capsicums (peppers), roasted, peeled and sliced into fine strips; freshly ground pepper; Parmesan

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Ingredients

2 green zucchini (courgettes), sliced into 5 mm × 7 cm (¼ × 2¾

Gluten-free
Vegetarian

Method

Preheat the barbecue grill to hot and make sure the grill bars are clean. Brush the zucchini with extra virgin olive oil and sprinkle with sea salt. Chargrill the zucchini on both sides until tender. Set aside and repeat with the asparagus. Combine the zucchini and asparagus with the capsicum strips in a bowl. Add 1 tablespoon extra oil and the balsamic vinegar and combine. Coo