ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Charred Squash Salad

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 

Active time 20 mins
Total time 40 mins
Yield

Serves 6 (serving size: about 2/3 cup)

I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char.

Ingredients

  • 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
  • 1 large Vidalia onion, halved
  • Cooking spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves

Nutrition Information

  • calories 128
  • fat 9.5 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 171 mg
  • calcium 53 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to high.

  2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.

  3. Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss.