grilled zucchini and walnut salad with mint

The other weekend Matthew and I went over to my parents house for a family dinner. We had some family friends join us that we're known for years. The husband and wife are like aunts and uncles to me and my brother, and their daughter and son are like cousins. My parents asked if there was anything I wanted to make and I decided to help with a salad/side dish. I love grilled veggies over the summer so my Dad and I came up with a grilled zucchini salad with walnuts, topped with mint and Parmesan. It was so easy to put together yet so flavorful. I like that it's not what you'd necessarily expect, but once you have it you want more! It's very memorable!

Grilled Zucchini and Walnut Salad with Mint
makes a salad for four

INGREDIENTS
4-5 large zucchinis, trimmed and cut at an angle into 3/8-inch-thick-slices.
olive oil
1/3 cup walnuts
2 oz Parmesan, thinly sliced
walnut oil {olive oil works too!}
grape must {optional}
balsamic vinegar
1/4 cup mint
kosher salt and freshly ground black pepper

DIRECTIONS
Preheat grill. Toss zucchini with some olive oil and salt and pepper. Place the slices on the hot grill and char for about 2 minutes on each side; turn using tongs. Set on tray and add walnuts and shaved Parmesan cheese. Drizzle with walnut oil, a little bit of grape must, and top with mint leaves. Sprinkle with salt and pepper. Serve.

Optional: Toast Walnuts. Preheat the oven to 350 degrees. Scatter the walnuts over a baking dish and roast for 8 to 10 minutes, or until slightly browned and emitting a nutty smell. Cool slightly before adding to salad.
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Do you have a favorite dish you like to make for summertime parties?
xox