Grilling is a summer favorite. I’ve done grilled vegetables like zucchini for parties and for our consumption over the years. But I never thought of grilling a salad until I saw this in Bon Apetit recently.
I would modify this recipe. Take out the salt, of course. I’d also eliminate the avocado and the pistachios because I don’t like either. If you do, keep them. I’d substitute in some grilled asparagus and grilled portobello mushrooms along with grilled zucchini too.
I like the idea of grilling tomato, I’ve done that for shish kabobs with white meat chicken, using cherry tomatoes which hold up better on the heat than if you tried to slice a regular tomato and use that.
Another great addition would be some grilled salmon, perhaps done with a salt-free teriyaki marinade.
Grilling season is here, live it up. And watch here for other grilling ideas coming soon.
John