“This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it’s in season, for a variation, or crumbled goat cheese when I want creaminess.” —Rashanda Cobbins, Milwaukee, Wisconsin
In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally.
Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.