Name: Grilled Courgette and Potato Salad Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 250 g baby potatoes, roughly quartered; 1 tbsp olive oil (for roasting potatoes); 1 tbsp dried rosemary; 3 sprigs fresh thyme; Salt, to taste; 1 large courgette, roughly chopped; Salt, to taste (optional); 3 tbsp vegan Greek-style yogurt; 2 tbsp extra virgin olive oil; 1/2 large lemon, squeezed; 3 sprigs fresh dill, stalks removed; 2 tbsp toasted pine nuts

Introduction

This Grilled Courgette and Potato Salad is a fresh, vibrant dish perfect for warm days or as a flavorful side. Combining tender roasted potatoes with smoky grilled courgettes and a zesty vegan yogurt dressing, it’s both satisfying and light.

A white bowl filled with two main layers of food: the base layer has golden brown roasted potato halves with a slightly crispy texture and sprinkled with fresh green herbs, while the top layer features bright green grilled zucchini slices with visible char marks and a shiny glaze. Both layers are scattered with small golden pine nuts and chopped herbs, creating a mix of rough, smooth, and crunchy textures. A woman's hand holds a fork lifting a zucchini slice with a piece of potato underneath, emphasizing the dish's fresh and savory appeal, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g baby potatoes (roughly quartered)
1 tbsp olive oil (to roast the potatoes)
1 tbsp dried rosemary
3 sprigs fresh thyme
1 large courgette (roughly chopped)
3 tbsp vegan Greek-style yogurt
2 tbsp toasted pine nuts
1/2 large lemon (squeezed)
2 tbsp extra virgin olive oil
Salt, to taste
3 sprigs fresh dill

Instructions

Step 1: Preheat the oven to 200ºC fan.
Step 2: Wash and roughly quarter the baby potatoes. Place them on a baking tray, drizzle with 1 tablespoon olive oil, season with salt, and add fresh thyme and dried rosemary. Toss to coat evenly.
Step 3: Roast the potatoes in the oven for about 30 minutes.
Step 4: While the potatoes roast, roughly chop the courgette. Grill the courgette pieces on a griddle pan or barbecue until marked and tender. Season lightly with salt if desired.
Step 5: Check the potatoes, turn them on the tray, and bake for an additional 15 minutes or until they are crispy and golden.
Step 6: Remove dill stalks and mix the vegan Greek-style yogurt, squeezed lemon juice, extra virgin olive oil, and chopped fresh dill to create the dressing.
Step 7: To serve, spread the yogurt dressing on a plate, arrange the crispy roasted potatoes and grilled courgettes on top, drizzle with extra dressing if desired, and sprinkle with toasted pine nuts.

Tips & Variations

For extra flavor, add a minced garlic clove to the yogurt dressing.
Use other fresh herbs like parsley or basil if dill is unavailable.
Substitute toasted walnuts or almonds for pine nuts for a different crunch.
You can grill the courgette ahead of time and reheat briefly before serving.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the yogurt dressing separate to maintain freshness. Reheat the potatoes and courgette briefly in a hot oven or griddle before combining with the dressing and nuts.

How to Serve

The dish is a mixed vegetable salad served in a deep white oval bowl, filled with several layers of colorful ingredients. The bottom layer consists of light yellow, roasted potato chunks with golden brown edges, giving a crispy texture. Scattered on top are medium thick slices of bright green grilled zucchini with visible grill marks creating a slightly charred texture. White, round corn kernels and small corn cob pieces are mixed evenly throughout, adding a soft and smooth texture. There are also strips of deep red sun-dried tomatoes dispersed among the vegetables, adding a rich and chewy contrast. The salad is topped with finely chopped green herbs sprinkled all around. On one side, a silver spoon with elegant engravings and the word “Serve” lies inside the bowl slightly among the vegetables. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

Yes, regular Greek yogurt works well if you are not avoiding dairy. It will give the salad a creamy texture and tangy flavor.

How do I know when the potatoes are done roasting?

The potatoes should be golden and crispy on the outside and tender when pierced with a fork. Baking times may vary slightly depending on potato size and oven.

Grilled Courgette and Potato Salad Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Grilled Courgette and Potato Salad features crispy roasted baby potatoes infused with rosemary and thyme, paired with smoky grilled courgettes. Tossed in a vibrant lemon and dill dressing with a creamy vegan Greek-style yogurt base and crunchy toasted pine nuts, it’s a refreshing and satisfying dish perfect for a light lunch or a summer side.

Author: Maya
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 servings 1x
Category: Salad
Method: Baking
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Scale

Potatoes and Herbs

250 g baby potatoes, roughly quartered
1 tbsp olive oil (for roasting potatoes)
1 tbsp dried rosemary
3 sprigs fresh thyme
Salt, to taste

Courgette

1 large courgette, roughly chopped
Salt, to taste (optional)

Dressing and Toppings

3 tbsp vegan Greek-style yogurt
2 tbsp extra virgin olive oil
1/2 large lemon, squeezed
3 sprigs fresh dill, stalks removed
2 tbsp toasted pine nuts

Instructions

Preheat the Oven: Preheat your oven to 200ºC fan (about 390ºF). This ensures the oven is hot enough for roasting the potatoes to a crispy finish.
Prepare and Roast Potatoes: Wash and roughly quarter the baby potatoes. Place them on a baking tray, drizzle with olive oil, sprinkle the dried rosemary, season with salt, and add fresh thyme sprigs on top. Toss everything to coat the potatoes evenly. Roast in the oven for 30 minutes.
Grill Courgettes: Roughly chop the courgette, then place the pieces on a hot griddle pan or BBQ grill. Grill until the courgettes develop charred grill lines and soften, seasoning lightly with salt if desired.
Finish Roasting Potatoes: Take the baking tray from the oven, turn the potatoes to crisp up a different side, and roast for an additional 15 minutes or until the potatoes are golden and crispy.
Make the Dressing: In a bowl, combine the vegan Greek-style yogurt, extra virgin olive oil, squeezed lemon juice, and fresh dill (ensure dill stalks are removed). Mix until well blended.
Assemble the Salad: Spread the yogurt dressing onto a serving plate. Arrange the roasted crispy potatoes and grilled courgettes on top. Drizzle over any remaining dressing and sprinkle toasted pine nuts. Serve immediately and enjoy the fresh, savory flavors.

Notes

You can substitute baby potatoes with fingerling or new potatoes for similar results.
For a non-vegan version, regular Greek yogurt can be used instead of vegan alternatives.
To toast pine nuts, simply heat them in a dry pan over medium heat until golden and fragrant, stirring frequently to prevent burning.
This salad can be served warm or at room temperature, making it perfect for outdoor meals or picnics.
Grilling the courgettes adds a smoky flavor that complements the herbal roasted potatoes beautifully.

Keywords: Grilled courgette salad, roasted potatoes, vegan salad, Mediterranean salad, lemon dill dressing, healthy potato salad