Name: Grilled Zucchini Pepper Salad
Cook time: 20 min
Total time: 1 hr
Yield: Makes 4 servings
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

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Grilled Zucchini Pepper SaladRomulo Yanes

Recipe information

Total Time
1 hr
Yield
Makes 4 servings

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsSalad Zucchini Squash Vegetable Bell Pepper Side Lunch Dinner Gluten Free Nut Free Vegetarian Dairy Free Vegan Quick Easy Weeknight Meals Grilling Summer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes