Grilled Zucchini Salad with Lemon-Herb Vinaigrette

Ingredients

• 2.5 lbs. medium to large zucchini (sliced into 1/4" rounds)
• 1/4 c. olive oil
• 1/2 T. kosher salt
• 3/4 tsp. black pepper
• 3/4 T. Dijon mustard
• 1.5 large lemons (zested and juiced)
• 1/2 T. honey
• 1.5 T. fresh parsley (finely chopped)
• 1/3 c. extra-virgin olive oil
• 1/4 c. shaved Romano or Parmesan cheese
• 2 T. pine nuts (toasted)
• 2 T. roughly chopped fresh mint
• 2 T. roughly chopped fresh parsley

Instructions

1. 1

   Preheat grill or grill pan to medium-high to high heat.

2. 2

   --- for the zucchini: ---

3. 3

   Brush both sides of each zucchini slice lightly with oil (you may not need all of the oil), and then sprinkle with salt and pepper.

4. 4

   Place on hot grill grates or grill pan and cook until beautifully charred and a bit wilted on both sides.

5. 5

   Transfer to serving platter.

6. 6

   --- for the lemon-herb vinaigrette: ---

7. 7

   In a medium bowl, whisk together Dijon mustard, lemon juice and zest, honey, and parsley. Slowly drizzle in the olive oil, while whisking vigorously, until combined and emulsified.

8. 8

   Drizzle 2/3 of the vinaigrette over zucchini and let set for 10 to 15 minutes at room temperature.

9. 9

   --- for the garnish: ---

10. 10

    Right before serving, drizzle just a bit more of the vinaigrette over the zucchini. Garnish with shaved cheese, toasted pine nuts, and chopped mint and parsley.

11. 11

    Serve immediately.