Grab some local zucchini, tomatoes, peppers and greens, it’s that time of year!
Ingredients
2-3 small summer zucchinis (about 1 pound), sliced in half lengthwise
4 Tbsp Essential Basil Olive Oil
3 Tbsp Grapefruit White Balsamic Vinegar
1 Cup cooked quinoa, room temp
1/2 cup sweet yellow pepper, medium diced
1/2 cup red onion, chopped
1 Tbsp Dijon mustard
salt and pepper, to taste
1 Cup cherry tomatoes, halved
5 oz (140 gm) fresh baby spinach or arugula
1/4 cup chopped walnuts
Directions
Heat grill to Medium-hot.
Apply 1 Tbsp Basil Olive Oil to cut side of zucchini and grill (or pan-fry) cut side for 4 minutes.
Cool and cut into half moons.
Combine remaining Basil Olive Oil, Grapefruit Balsamic, mustard, salt & pepper and whisk or shake to blend.
Mix zucchini, yellow pepper, onion and tomatoes with quinoa and add dressing.
Before serving mix in spinach and walnuts.
Serve at room temp.
Alternatives
Black Mission Fig Dark Balsamic
Key Lime White Balsamic
Persian Lime Olive Oil
Madagascar Black Peppercorn Olive Oil