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Grilled Zucchini and Summer Squash with Avocado

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Grilled Zucchini and Summer Squash with Avocado

Ray Kachatorian

23 mins total
15 mins prep

Recipe Filed Under
Vegetable, Squash, Zucchini, Asparagus, Avocado, Barbecue & Grilling, Easy, 30 Minute, Quick, Vegetarian, Gluten Free, Healthy, Vegan, Appetizer, Side Dish, Summer, Cookout, Entertaining

Provided By: Curtis Stone

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Ingredients

Serves:

1 yellow summer squash, sliced lengthwise into 4 long pieces

1 zucchini, sliced lengthwise into 4 long pieces

10 spears baby asparagus, woody stem ends trimmed

Salt and freshly ground black pepper

5 teaspoons extra virgin olive oil

2 tablespoons good-quality balsamic vinegar

1 small ripe avocado, peeled, pitted, and cut into a medium dice

2 cups baby arugula

Directions

Preheat the barbecue or grill pan with medium-high heat. Season the squash, zucchini, and asparagus lightly with salt and pepper, and brush lightly with 2 teaspoons of olive oil. Grill the zucchini and squash for about 2 to 3 minutes on each side, and the asparagus for about 2 minutes total, or until they are slightly charred and cooked through. Transfer the vegetables to a cutting board. Cut the asparagus spears in half and cut the zucchini and squash on the bias into large bite-size pieces.

Whisk the balsamic vinegar and the remaining 3 teaspoons of olive oil in a medium bowl to blend. Add half of the avocado and toss to coat, breaking up the avocado pieces slightly. Season the dressing to taste with salt and pepper.

Toss the grilled vegetables in a large bowl with the arugula and the remaining avocado. Toss the salad with the dressing to coat. Mound the salad on a large serving platter and serve immediately.