The sweetness of champagne vinegar and the freshness of mint pair go together perfectly in this side salad that features all the best of summer produce.
Ingredients
- 2 bell peppers
- 1 large zucchini
- 3 small shallots
- 1 pint cherry tomatoes
- 8 tbsp olive oil
- 1 ½ cups fresh mint leaves
- ½ cup fresh basil leaves
- 2 tbsp champagne vinegar
- 1 clove garlic
- bamboo skewers, soaked
Steps
- Set grill to medium-high. Halve the bell peppers and remove the seeds. Cut into 1-inch pieces and thread onto skewers. Halve the zucchini, cut into ¼-inch-thick slices, and thread onto skewers. Peel and quarter the shallots and thread onto skewers. Thread the cherry tomatoes onto skewers.
- Brush 3 tbsp oil onto vegetables on skewers and season with salt and pepper. Grill skewers, covered, until vegetables are crisp-tender and lightly charred, about 7–8 min. for the zucchini and tomatoes and 9–10 min. for the peppers and shallots, turning occasionally.
- Meanwhile, to a food processor, add the mint, basil, vinegar, and garlic. Purée until mostly smooth. Pulse in remaining 5 tbsp oil until well combined. Season with salt and pepper.
- Let vegetables cool slightly and remove from skewers. Arrange on a serving platter and drizzle with vinaigrette to serve.
Tags
- mint vinaigrette
- shallots
- zucchini
- grilled vegetables
- guiding star
Nutrition information
- Calories 202kcal 10%
- Fat 18.6g 29%
- Saturated fat 2.6g 13%
- Carbs 8.7g 3%
- Sodium 11mg <1%
- 3.7g sugar
- 2.2g fiber
- 2.0g protein
- 0mg cholesterol
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