Zucchini with Herbs Salad

I came across this recipe from a flyer from my supermarket, Fred Meyer, during the height of zucchini growing season this past summer.  I found it very tasty with the fresh herbs adding greatly to the dish.  It is a great way to use the medium to large sized zucchini.  It can be served hot, cold or at room temperature.  And it travels well if you leave the final assembly to just before serving.

Zucchini with Herbs Salad

Serves 4

Vinaigrette

2 tsp grainy Dijon mustard
1 T. minced shallot or one garlic clove minced
3 T. red wine vinegar
4 T. EV olive oil
Salt and pepper to taste

Salad

2 or 3 zucchini, depending on size, cut on the diagonal into 1/4 inch slices
1/2 cup lightly packed parsley, either curly or Italian, chopped
1/4 cup lightly packed basil or fresh dill, chopped
1/4 cup lightly packed chives, chopped
1 T. toasted pine nuts
1/4 c. grated Parmesan
Olive oil, salt and pepper

Make the vinaigrette by adding all ingredients in a jar or small bowl.  Shake or whisk to combine.  Set aside.

Preheat your grill or oven to 350 degrees.

Lightly brush both side of the zucchini with olive oil.  Place directly on the grill on indirect heat.  Or place on a parchment paper lined sheet pan one layer deep for your oven.  Season with salt and pepper.  Cook turning once until the edges are charred and the zucchini is tender-crisp.  

Arrange zucchini on a serving platter, drizzle the vinaigrette over, top with the herbs and pine nuts.  Scatter the Parmesan over all.  

The herbs and pine nuts really upped the flavor of the zucchini!  Feel free to use any combination of fresh herbs available.