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Got to Be NC
Recipe by: Lisa Prince

Grilled vegetable salad

If you are grilling out for Labor Day, this is a simple vegetable side dish that is easy, unique with lots of flavor. Perfect paired with a protein if you are trying to cut back on carbs.

Servings: 4
Cook Time: Prep time: 20 minutes; Total time: 30 minutes
Meal Type: Side Dish
NC Ingredients: Squash, Zucchinni, Tomatoes and Pecans

Print Recipe

Ingredients

1
large yellow squash, cut into ½ inch thick long slices
1
large zucchini, cut into ½ inch thick long slices
1
tbsp olive oil, plus more for brushing
2
cups grape or cherry tomatoes, halved
1/4
cup pecans, chopped and toasted
1
oz. feta cheese, crumbled (1/4 cup)
Pinch of red-pepper flakes
1/4
cup packed fresh basil leaves, torn into pieces
Salt and Pepper

Directions

Step 1

Brush Squash and Zucchini with olive oil and season with salt and pepper.

Step 2

Preheat grill to medium high. Grill vegetables turning once until tender, 2-4 minutes.

Step 3

Mix tomatoes, pecans, feta, red-pepper flakes, basil and oil; season with salt.

Step 4

Then, spoon the tomato mixture over the grilled squash and zucchini.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.