Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Zucchini Salad with Bruschetta and Herbs

Serving Amount
Ingredients
3 medium zucchini, about 8 ounces each, sliced 1/4 inch thick longways
1 tbsp olive oil, extra virgin
1 tbsp red wine vinegar
1⁄2 tsp garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, quartered
2 tsp dried oregano
Coarse salt and pepper to taste
1 tbsp olive oil
3 tbsp fresh basil leaves, torn or chiffonade
Instructions
Step 1
Preheat grill on medium-high. In a large bowl, mix oil, red wine vinegar, basil and garlic powder and salt and pepper to taste.
Step 2
Lay zucchini on a plate and lightly drizzle oil and vinegar mixture on top, brushing if needed so all zucchini slices get a little marinate. Allowing to marinate for about 10 minutes.
Step 3
Once grill is hot, spray with oil.
Step 4
Using tongs, place zucchini on grill. Cover and cook, ~2 minutes. Flip and continue cooking for another 2 minutes.
Step 5
When zucchini is tender, add to a plate. Serve bruschetta on top and along with fresh basil.
Step 6
In a bowl, add cherry tomatoes and salt to let some moisture be released from the tomatoes, about 5 minutes.
Step 7
Rub oregano between your hands to add to the bowl, then drizzle olive oil. Add salt and pepper to taste and top with torn fresh basil leaves.
Step 8
Serve on top of grilled zucchini.