10 medium-sized zucchini

5-6 tbsp virgin olive oil

salt and freshly ground black pepper

2 red chilies, de-seeded and finely chopped

1 tsp chopped fresh flatleaf parsley

1 tsp garlic infused oil

15g/½oz pine nuts, toasted

2 lemons, juice only

40g/1½oz piece  vegetarian hard cheese


Light the barbecue 30 minutes before you want to eat.

When the flames have died down and the coals have turned ash-white, the barbecue is ready.

Cut the zucchini lengthways and place into a bowl.

Drizzle over four tablespoons of the olive oil and season, to taste, with salt and freshly ground black pepper, then mix to coat the zucchini in the oil.

Place the zucchini slices onto the barbecue grill and cook for 3-4 minutes on each side, until golden-brown and tender.

Transfer to a dish and set aside.

Meanwhile, in a bowl, mix together the chilies, parsley, garlic and pine nuts.

Drizzle over the remaining olive oil and the lemon juice and mix to coat.

To serve, drizzle the chili, parsley, garlic and pine nuts mixture over the barbecued zucchini.

Sprinkle over the vegetarian cheese shavings.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Zucchini salad with pine nuts, chillies and parmesan
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