Vegetarian salad with Grilled Zucchini

Spelled salad with grilled vegetables, Vegan recipe: cold pasta salad, rice or cereals are a classic Italian summer kitchen, when it is hot, you sweat and your appetite decreases. But with a cold plate everything is resolved, even more so if it is easy to prepare and inked by bring to the table: Hence the vegetarian salad with Grilled Zucchini, carrots, corn, golden raisins and chopped herbs. Make it in abundance because more rests more is good. I eat to stay light (This dish is also suitable for vegans) But if you want to make it a tasty dish, Add tuna or mackerel in oil or, If you prefer the cheese, feta cubes. And do not forget to have a look at all my OF SALAD RECIPES PASTA AND RICE.


Print This


  • 400 grams of farro (wheat or barley or if you prefer)
  • 150 grams of canned corn
  • 7 Zucchini
  • 3 carrots
  • 80 grams of golden raisins in South Africa
  • 1 bunch mixed herbs (Marjoram, lemon thyme, oregano)
  • salt and pepper
  • extra virgin olive oil as required
  • Balsamic vinegar as required


Vegetarian salad with Grilled Zucchini

To prepare the farro salad, but you can also use other grains such as barley or wheat, you have to boil the farro in salted water, drain it al dente and put it in a bowl condendolo with extra virgin olive oil and allow it to cool at room temperature. Put the raisins in warm water and rinse corn under running water.

While spelt cools, wash Zucchini and cut into slices about 3 mm thick and grill over high heat in a pan slightly greased with oil for a few minutes so they stay crunchy. Put them in a bowl with a little olive oil and salt. Peel the carrots, cut them in half, then into sticks and then into cubes and toss in a pan with a little oil for a few minutes: even carrots must be crispy and cooked to be salty.

Chop the herbs and add the chopped with spelt flour. Add the corn, the zucchini, carrots and raisins. Season with salt and pepper liberally. Serve the farro salad with grilled zucchini guarnendola with a few drops of balsamic vinegar and a few leaves of herbs.

THE PAIRING: For this recipe with vegetables we suggest a beer just as fresh and drinkable, Citrus flavors, yeast and apricots, with a very soft foam. We chose Isaac (5% ABV.) produced by the Piedmontese brewery Baladin.

Take a look also ...


Paul August 22, 2013 at 00:11

Hi… lovely recipe! How do you present it that way? I tried but falls immediately… sigh! give me some advice?

Sicilians creative in the kitchen August 22, 2013 at 11:35

Hello Paul. Welcome to the blog. Use a lightly oiled cookie cutters, make a beautiful pressure and wait a few minutes before unmould. Hello. ADA

Jeanne- Gourmandia August 14, 2013 at 11:16

Here is another recipe “absolutely right”! I opt for the feta; We should tell the Greeks who insist to match only the salad…. (I just got back from there…). Kisses

Sicilians creative in the kitchen August 14, 2013 at 12:39

Hello Joan, Thanks. I agree: feta cheese is a product that adapts well to many preparations. ADA

Valentina August 11, 2013 at 21:05

Hello Ada 🙂 Good spelled… If then there are also the zucchini which I love… perfect! 😀 Congratulations and a big kiss, good week! :**

Sicilians creative in the kitchen August 11, 2013 at 22:38

Thank you vale!a hug!

annaferna August 11, 2013 at 07:21

Hello dear
great summer dish and inviting! the only thing is that to me just the zucchini doesn't remain crisp for + a few minutes ^_^ been to a method?

Sicilians creative in the kitchen August 11, 2013 at 11:56

Hello Annie! Watch, I bake it very little and not salo except at the moment of serving. So generally remain crunchy, try a little…. big kisses


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.