Best Grilled Peach Pepper And Zucchini Salad Recipes

GRILLED PEPPERS AND ZUCCHINI

Grilled Peppers and Zucchini image

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce

Steps:

Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED ZUCCHINI PEPPER SALAD

Grilled Zucchini Pepper Salad image

Provided by Ruth Cousineau

Categories Salad Appetizer Side Quick & Easy Backyard BBQ Lunch Vinegar Bell Pepper Summer Grill Grill/Barbecue Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons packed light brown sugar
2 tablespoons chopped basil

Steps:

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.
Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.