Grilled Zucchini and Red Onion Salad
Olive oil is a key component of the dressing in this recipe and is also an important ingredient for general good health because it is anti-inflammatory. Olive oil is typically linked to supporting the cardiovascular system, but it’s also very good for the kidneys.
It is a monounsaturated fat; one of the properties of this fat is its ability to protect against oxidative stress, which has been implicated in renal disease.
Makes
Serving size
Ingredients
6 zucchini, both green and yellow, cut into ¼-inch-thick slices
½ medium red onion, thinly sliced
¼ cup olive oil
Black pepper, freshly grounded, to taste
3 tablespoons balsamic vinegar
2 tablespoons fresh oregano, chopped
Instructions
- Preheat a barbecue grill to medium heat.
- In a medium bowl, toss the zucchini and onion with the olive oil, and season with pepper.
- Grill the zucchini and onion until lightly charred, turning once, about 4 minutes per side.
- Transfer the grilled vegetables to a large bowl, and let them cool for about 30 minutes.
- Toss the grilled vegetables with the balsamic vinegar and the oregano, and serve.
Cooking Tip
If you do not have a barbecue, you can broil the vegetables until they are tender and lightly charred, turning once, about 4 minutes per side. They won’t have that distinctive barbecue flavor, but the salad will still be a treat.
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