March 03, 2018
Salads, Vegetable Salad, Fruit,
Tomato, Vegetables, Italian, July 4th, Labor Day, Picnic, Potluck, Summer, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Vegetarian, Zucchini, All Occasions more
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"Not only a lovely side salad to serve, but another great way to use those zucchini up! Light Dressing could be used for a lower fat version of this salad."
Heat the oil in a pan or on a preheated BBQ and cook onion and zucchini for 2-3 minutes each side or until tender. Remove the onion and zucchini to a large bowl and add garlic to the pan stirring through for a few minutes until heated through, being careful not to burn the garlic. Add garlic to the bowl with the onions and zucchini.
Add the capsicum, tomatoes, basil and dressing to the bowl that has he onion, zucchini and garlic and toss to coat. Refrigerate for 10 minutes.
Arrange salad on serving plates and sprinkle with parmesan.
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