Grilled Zucchini with Almonds, Goat Cheese and Basil
Chef Trent Blodgett
Rated 5.0 stars by 1 users
Category
Moroccan
This is a great warm salad that I love to make during the summer months with summer squash on my grill but this recipe can be enjoyed year-round. Feel free to switch up the vegetables, herbs, cheese, and nuts or roast the veggies in the oven when it is too cold to cook outside.
Grill for 5–7 minutes until slightly charred and beginning to soften.
Flip and cook an additional 2 minutes and brush any leftover over spices and oil as it cooks (I like my zucchini to still have a bite and not get mushy).
Garnish with basil, goat cheese and almonds and serve immediately.
