229 kcalGrilled Pineapple Zucchini Side Salad
50 min serves 4
VeganGluten-FreeDairy-Free
3gprotein34gcarbs11gfat
Ingredients
- •2 zucchini
- •1 pineapple
- •2 tablespoons basil
- •1 clove garlic
- •3 tablespoons olive oil
- •1½ tablespoons balsamic vinegar
- •salt
- •pepper
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Method
Adapted from foodista.com
- Cut the zucchinis length-ways into 4 strips each.
- Peel and slice the pineapple.
- Heat up a griddle pan and grill the zucchini for 3-4 minutes on a medium/high heat turning them over a few times.
- Transfer the zucchini into a strainer and leave for about 20 minutes until the excess water has drained.
- Cube and set aside.
- Grill the pineapple slices in a griddle pan for 2 minutes on each side, set aside for several minutes and drain off excess water.
- Cube the pineapple.
- Fry the chopped garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown.
- Transfer into a bowl, add the remaining oil, and balsamic vinegar.
- Combine the zucchini and pineapple, pour in the garlic mixture, add the chopped basil, season and serve!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.