Best Grilled Zucchini Red Pepper Fattoush Recipes
GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS
This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!
Provided by breezermom
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
- Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
- Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
- Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
- Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
- Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
- Serve hot or cold!
GRILLED PEPPERS AND ZUCCHINI
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
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
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