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5 from 2 votes
Grilled zucchini Salad with Garlic Caper Oil
Prep Time
5 mins
Cook Time
5 mins

A perfect summer salad featuring grilled zucchini, and an umami-rich Garlic Caper Oil.

Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Author: Michael Monson
  • 2 large zucchini squash
  • 1 to 2 tablespoons balsamic or red wine vinegar
  • 2 tablespoons Garlic Caper Oil (recipe below)
  • salt and pepper to taste
  1. Heat an outdoor grill or grill pan to medium-high heat. Using a mandoline, thinly sliced the zucchini lengthwise. Grill the zucchini slices on each side just until they have dark grill marks. Drizzle the cooked zucchini with vinegar, add a pinch of salt, and toss. Transfer to a serving dish, and drizzle on a tablespoon or two of Garlic Caper Oil, making sure to get the garlic and caper bits as well. Serve warm or at room temp.