Italian vegan grilled Grapefruit-Zucchini, Panko Mozzarella sticks

Grilled Grapefruit-Zucchini salad is my entry to "Fresh produce of the month", an event is started by Marta of "Italian in US" blog and Simona of "Briciole" is guest hosting this month with a theme of "Citrus fruits except Oranges and Lemons".

I am also sending this Italian Vegan grilled Zucchini salad to Vaishali of "Earth Vegan" blog who is hosting a event this month called "It's a Vegan World-Italian".

MBP event details are below, Trupti is guest hosting this month.

Thanks to all of you for hosting, hope you like my version of salad! :)

Grapefruit:
This recipe is adapted from this Italian Vegan site and instead of Lemon, I used Florida pink Grapefruit which I happen to have at home and added more zesty spices. Grapefruit juice made a wonderful citrusy dressing for this grilled Zucchini salad.
The grapefruit is a subtropical citrus tree grown for its bitter fruit which was originally named the "forbidden fruit" of Barbados! For more info about the goodness of Grapefruit, please click here. This Grapefruit photo you see below is from Wikipedia too. Enjoy! :)

Italian Vegan grilled Grapefruit-Zucchini salad with grapefruit-herb dressing:

Here is the simple recipe to make the salad:
Click on the collage to see larger pictures. I used these:
2 Zucchinis,
1 medium size pink Grapefruit,
enough and salt and pepper,
1 tsp mixed dry Italian herb seasoning (Basil, Oregano etc),
1 tsp dry spice mix like steak seasoning or chicken seasoning which has dried onion flakes, chili flakes etc. You can sprinkle any dry spices you like as well, 1/4 tsp dry Parsley or mint.
1-2 tsp Olive oil,
2 Garlic, minced to saute.
Marinate and grill these:
1. Wash, dry and cut the top and tail of Zucchinis. Slice Zucchinis lengthwise about 1/16" thick (not too thin or not too thick) with the skin on and arrange them on a plate. Squeeze all the juice from 1 Grapefruit on to the slices.
2. Now, sprinkle all the herbs, salt, pepper and spices on top.

Heat Olive oil, saute minced garlic and few chill flakes until soft and add to the top of the slices, mix gently.

3. I covered this and let it marinate for 1 or 2 hours. Marinate overnight if you have time!

4. Turn on the broiler or grill, grill the Zucchinis with the marinade for 2-4 mins, just until Zucchinis are a bit soft but not brown. Do not grill until spices get burnt!!
5. Take the plate out, pour off the juice into a serving dish, and arrange the slices on a plate to serve. Serve the dressing in a small individual bowls on the side to dip with few slices of Zucchinis in salad plates.

To eat this salad, cut a slice into half, roll the slice with a fork and pick up , dip in the dressing and eat. This is the most delicious salad I have eaten! Slightly bitter and tangy Grapefruit and soft pulpy Zucchini slices with herbs and spices taste fabulous together.
Thanks to the Vegan Italian site with this recipe and also these two wonderful events, I found a delicious salad recipe which is keeper for me.

Hope you try! :)

**********************************************************************************************************************************
MBP is an event in which we pick a dish from other bloggers to post is started by Coffee and this month, Trupti of "Recipe Center" is guest hosting the MBP event with a theme of "Kids food". My kids love Mozzarella sticks, specially my daughter who is a cheese monster, so I chose to make these from Priya of "easy and tasty recipes" blog. I made few changes which I have written below and here is the Priya's Mozzarella cheese sticks.
Thanks Priya, we loved them! :)

Panko coated Mozzarella sticks:
Panko is Japanese bread crumbs which is very crunchy, sticks to cheese or any snack easily and stays very crisp even when cooled after frying or baking or grilling.

Here is how I adapted Trupti's recipe with my slight twist! :)
1. I bought few Mozzarella string cheese you get it in the cheese section at the grocery store wrapped in individual packs. They are about 5" long, 1/2" thick and sticks are sturdier than the fresh Mozzarella like finger food. My kids eat them just out of the wrap when they come back from school.
2. I rolled them in 1 egg+1tsp milk+pinch of salt mixture and rolled in the seasoned Panko bread crumbs. Add salt and pepper or any dry spices you like to Panko, mix well.
3. I let the sticks rest in the fridge or freezer for 15-30 mins so they firm up, don't fall off and melt when fried.
4. Deep fry in hot oil (375F) quickly just until the outside is golden. Drain and serve with ketchup or any sauce you like.

One more look!
That's it for this week, have a great weekend! :)