Grilled Zucchini Salad with Feta, Chickpeas and Lemon Vinaigrette

Chef Desi Szonntagh of Cézanne at Le Merigot Hotel and Spa - Santa Monica, CA
Adapted by StarChefs

Grilled summer squash, chickpeas, diced tomato, feta cheese and assorted olives make a colorful and quick Mediterranean-inspired meal.

Yield: 4 Servings

Ingredients

Method

Preheat gas or charcoal grill.

Slice zucchini lengthwise into 1/4-inch strips, yielding about 12 strips. Toss in a medium bowl with 1 Tablespoon olive oil and salt to taste. Grill over medium flame about 1-1/2 minutes per side, until light, golden brown. Remove to a plate and reserve.

Whisk lemon juice and chili paste together in a small bowl. Slowly drizzle in remaining 6 Tablespoons olive oil, whisking until emulsified. Season with salt to taste.

To serve, place a Boston lettuce leaf on each plate to make a "cup." Fill with chickpeas and dress with a little vinaigrette. Cut zucchini strips in half and layer 6 slices over the chickpeas. Garnish each plate with feta, diced tomatoes, mixed olives and basil.

Prep Tip:

To shred the basil leaves, layer several basil leaves on top of each other and roll up the bundle, starting at the tips, into a tight cylinder. Using a sharp knife, slice the basil cylinder cross-wise for fine threads.

Serving Suggestion

Serve with steamed couscous tossed with chopped parsley and ground coriander for a vegetarian meal, or serve with Moroccan-spiced grilled chicken or lamb kebabs. Pair with the Osprey Glen Sauvignon Blanc 2008; the wine's citrus notes blend well with the lemon vinaigrette and the fruity aromas will round out the zucchini and feta cheese.

Estimated Prep Time: 30 minutes
Estimated Cooking Time: 3-5 minutes

Republished with the permission of StarChefs.com.

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