Grilled Zucchini and Pepper Salad with Cilantro and

Name: Grilled Zucchini and Pepper Salad with Cilantro and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 2 tbsp toasted cumin seeds; 1 tbsp honey; 2 garlic cloves, chopped; 2/3 cup olive oil; 3 tbsp chopped cilantro; 6 zucchini, trimmed and cut lengthwise into 1/2 in (6mm) slices; Olive oil for brushing; 3 red or yellow bell peppers, quartered and seeded; 4 scallions, thinly sliced; 4 plum tomatoes, cut into wedges; Ridged grill pan

Servings: persons

2 lemons
2 tbsp toasted cumin seeds
1 tbsp honey
2 garlic cloves, chopped
2/3 cup olive oil
3 tbsp chopped cilantro
6 zucchini, trimmed and cut lengthwise into 1/2 in (6mm) slices
Olive oil for brushing
3 red or yellow bell peppers, quartered and seeded
4 scallions, thinly sliced
4 plum tomatoes, cut into wedges
Ridged grill pan

1
To make the dressing, zest 1 lemon and whisk this and the juice of both lemons, the cumin, honey, and garlic in a small bowl.
2
Gradually whisk in the oil then add the cilantro.
3
Season.
4
Oil the grate on an outdoor grill (or indoors, oil a grill pan).
5
Lightly oil the zucchini.
6
Grill the zucchini, turning once, about 3 minutes, or until seared with marks on both sides.
7
Transfer to a plate.
8
Grill the peppers, skin side down, until the skins are blackened and blistered, about 8 minutes.
9
Transfer to a bowl.
10
When cool enough to handle, peel and cut into strips.
11
Combine the zucchini, peppers, scallions, and tomatoes.
12
Toss gently with the vinaigrette, and serve at room temperature.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lemons, 2 tbsp toasted cumin seeds, 1 tbsp honey, 2 garlic cloves, chopped, and more.

Yes, Grilled Zucchini and Pepper Salad with Cilantro and Cumin falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini and Pepper Salad with Cilantro and Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions