Side dish

Campfire Charred Zucchini Salad

Name: Campfire Charred Zucchini Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Ingredients: 4 medium zucchini, cut into ½-inch rounds or half-moons, for the Salad; 4 oz feta cheese, crumbled over the finished salad; 3 tbsp extra virgin olive oil, for the Balsamic Garlic Vinaigrette; balsamic glaze, for finishing; 1 tbsp olive oil, for cooking, for the Salad; 2 tbsp balsamic vinegar, for the Balsamic Garlic Vinaigrette; red pepper flakes, for finishing; 1 tsp kosher salt, divided, for the Salad; 1 tsp Dijon mustard, for the Balsamic Garlic Vinaigrette; 1/2 tsp black pepper, freshly cracked, for the Salad; 1 clove garlic, finely grated, for the Balsamic Garlic Vinaigrette; 1 cup roasted red peppers, drained and sliced, for the Salad; 1/2 tsp maple syrup, for the Balsamic Garlic Vinaigrette; 1 cup marinated mushrooms, drained well, for the Salad; 1/4 tsp kosher salt, for the Balsamic Garlic Vinaigrette; 1/4 tsp black pepper, for the Balsamic Garlic Vinaigrette; 1 pint cherry tomatoes, halved, for the Salad; 1/4 cup fresh basil, torn, for the Salad; 1/4 small red onion, thinly sliced, for the Salad

Charred zucchini, roasted peppers, tomatoes and marinated mushrooms tossed warm in a punchy balsamic garlic vinaigrette.

10 min prep 12 min cook serves 6Easy

Zucchini gets browned hard on the Skottle or cast iron then tossed warm with roasted red peppers, marinated mushrooms, cherry tomatoes, fresh basil and a garlicky balsamic vinaigrette. Fast, stupidly easy and way better than camp salad has any business being.

Cooked on

Skottle
Cast iron skillet

VegetarianVeganGluten freeDairy freeOne pot

Cooking it on the Skottle or Cast Iron

This is not a salad where we gently cook zucchini until it gets sad.

The goal is hard color outside, still some bite inside.

Get the Skottle or cast iron properly hot before the zucchini goes down. Cook it in batches if necessary then toss everything with the vinaigrette while the zucchini is still warm.

That warm zucchini soaking up the dressing is the whole point.

Get everything ready first
Drain the roasted red peppers and marinated mushrooms really well.
Halve the cherry tomatoes.
Tear the basil into smaller pieces and slice the red onion if using.
Shake the balsamic vinaigrette until everything comes together.
Keep all of it beside the burner before you start cooking.
Drain the jarred stuff properly
Watery peppers and mushrooms will dilute the vinaigrette and leave a puddle at the bottom of the bowl. Let them drain while the Skottle heats.
Bring one big mixing bowl
The zucchini is going straight from the cooking surface into the salad. Having the bowl ready saves you from trying to assemble the whole thing on the Skottle.
Get the cooking surface hot
Heat the Skottle or cast iron over medium-high heat.
Add about 1 tablespoon of olive oil.
You want the surface hot enough that a piece of zucchini immediately starts sizzling when it hits.
Hot metal keeps zucchini from going soggy
Zucchini contains a ton of water. A properly hot surface browns the outside quickly instead of slowly steaming the whole piece into mush.
Char the zucchini
Season the zucchini with about half of the salt and the black pepper.
Lay the pieces onto the hot surface in a single layer.
Leave them alone for about 2 to 3 minutes until the first side develops some real color.
Flip and cook the other side for another 2 minutes.
The zucchini should be browned outside but still have a little firmness in the center.
Cook in batches if necessary.
Do not pile it all on at once
Too much zucchini dumps a ton of water onto the cooking surface and tanks the temperature. Give the pieces enough room to actually brown.
Stop screwing with it
Moving zucchini around constantly guarantees pale zucchini. Put it down, leave it alone and let the hot steel do the work.
Thicker pieces are better here
Half-inch zucchini can take enough heat to develop a crust without turning completely soft inside.
Dress it while it is hot
Move the hot zucchini directly into the mixing bowl.
Immediately pour about two-thirds of the balsamic garlic vinaigrette over it.
Toss gently.
Let it sit for 1 to 2 minutes while the warm zucchini pulls in the garlic and balsamic.
Warm zucchini drinks up dressing
Zucchini is basically a flavor sponge. Tossing it while warm gives the vinaigrette a chance to get into the vegetable instead of just sitting on the outside.
Add the rest
Add the roasted red peppers, marinated mushrooms, cherry tomatoes, basil and red onion.
Toss everything gently.
Taste it.
Add more vinaigrette, salt or black pepper only if it needs it.
Do not beat the hell out of it
The zucchini is tender now. Toss gently enough that you keep actual pieces of vegetables instead of making warm zucchini salsa.
Hold some dressing back
The jarred vegetables already carry some oil and acidity. Start with most of the vinaigrette then add the rest only if the salad actually needs it.
Finish and serve warm
Let the salad sit for about 5 minutes before serving.
Top with feta, balsamic glaze or red pepper flakes if using.
Serve it warm or at room temperature.
It is especially good next to steak, grilled chicken or anything else coming off the Skottle.
Warm is better than screaming hot
Give everything a few minutes together before serving. The tomatoes stay fresh, the zucchini absorbs more dressing and the flavors stop tasting like separate ingredients.