Last weekend I had my first barbecue of the season in my new home. It was a slightly belated birthday celebration with a few friends, good food, and plenty of laughter. Well, I say I had a barbecue, but the grilling was mostly done my friend Joe, who kept the barbecue busy with mici, sausages, and chicken legs all afternoon.
Before the meat even touched the grill, we charred a few aubergines for the famous Romanian eggplant salad, along with some zucchini I had picked from my own garden. I still can’t believe how quickly zucchini grow during this heat we’ve had recently! I don’t think I have ever experienced so many sunny days and no rain at all in the 15 years I’ve been living in the UK.
Back to the zucchini, this simple salad is one of the best barbecue side dishes you can make. I love how grilling brings the natural of sweetness of the courgettes to the surface. Combine that with the smokiness of the coals, the garlic and the dill, and you have a winning bbq side.
Ingredients for the Romanian Grilled Zucchini Salad Recipe
This Romanian grilled zucchini salad recipe is so easy to make, with only a handful of ingredients. I used zucchini from my own garden which has grown to an impressive size over the two days I was away and couldn’t tend them. I only used one, but you can use as many as you need, depending on how many people you are cooking for.
To complete the salad you will also need some garlic, dill, and a little bit of olive oil, which will add that nutty taste to the dish.
How to Make Romanian Grilled Zucchini Salad
Start by washing the zucchini and slicing them into rounds approximately 1 cm thick.
Prepare your barbecue and wait until the flames have died down, leaving hot glowing coals. This will allow the zucchini to cook evenly without burning.
Place the zucchini slices directly onto the grill and cook them, turning regularly, until they develop beautiful grill marks and become tender while still holding their shape. Transfer the grilled zucchini to a serving bowl while still warm.
Add the minced garlic and drizzle with the olive oil, and season with salt. Gently toss everything together so each slice is coated without breaking apart.
Leave the salad to rest for about 15 minutes. This allows the warm zucchini to absorb the garlic and olive oil. Finish with plenty of freshly chopped dill just before serving.
Notes and Tips:
- Choose medium or large zucchini that are firm and fresh. Very large zucchini can have tougher seeds, so remove them if necessary before slicing.
- Don’t overcook the zucchini. They should be tender but still hold their shape, otherwise they may become too soft.
Romanian Grilled Zucchini Salad Recipe
Ingredients
- 1-2 large zucchini sliced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 small bunch fresh dill
- salt to taste
Instructions
- Wash the zucchini and slice into 1 cm thick rounds.
- Grill over hot coals, turning frequently, until tender with light char marks.
- Transfer the zucchini to a serving bowl.
- Add the minced garlic, salt, and drizzle with the olive oil.
- Toss gently to coat the zucchini.
- Leave to rest for 15 minutes.
- Sprinkle with fresh chopped dill before serving.
FAQ:
Can I cook the zucchini indoors?
Yes, but you won’t get the smoky element of the dish. A grill pan or cast-iron griddle works very well if you don’t have access to a barbecue.
Can I use yellow squash instead?
Yes. Yellow summer squash works just as well and can even be combined with zucchini for extra colour.
How long does it keep?
Stored in an airtight container in the refrigerator, the salad will keep for up to 2 days.
What can I serve it with?
It pairs perfectly with Romanian barbecues, grilled chicken, pork, mici, sausages, roast meats, or even crusty bread as a light lunch.
For more traditional Romanian barbecue dishes, check out my recommendations below:
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