Grilled Pineapple Zucchini Side Salad

If you have approximately 30 minutes to spend in the kitchen, Grilled Pineapple Zucchini Side Salad might be an excellent gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 229 calories. For $1.26 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have zucchini, balsamic vinegar, basil, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is espe

Instructions

1. 1

   Cut the zucchinis length-ways into 4 strips each.Peel and slice the pineapple.

2. 2

   Heat up a griddle pan and grill the zucchini for 3-4 minutes on a medium/high heat turning them over a few times.

3. 3

   Transfer the zucchini into a strainer and leave for about 20 minutes until the excess water has drained. Cube and set aside.Grill the pineapple slices in a griddle pan for 2 minutes on each side, set aside for several minutes and drain off excess water. Cube the pineapple.Fry the chopped garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown.

4. 4

   Transfer into a bowl, add the remaining oil, and balsamic vinegar.

5. 5

   Combine the zucchini and pineapple, pour in the garlic mixture, add the chopped basil, season and serve!

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