Best 4 Grilled Peppers And Zucchini Recipes
**Grilled Peppers and Zucchini: A Delightful Medley of Flavors**
As the summer sun kisses the earth, it's time to embrace the vibrant flavors of grilled vegetables. Among them, grilled peppers and zucchini stand out with their delightful medley of colors, textures, and tastes. From the smoky sweetness of bell peppers to the delicate softness of zucchini, these grilled delights offer a culinary symphony that tantalizes the senses.
This article presents a collection of enticing recipes that showcase the versatility of grilled peppers and zucchini. Whether you're looking for a refreshing salad, a savory side dish, or a delectable main course, these recipes have something for every palate.
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
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 EGGPLANT, ZUCCHINI AND PEPPERS
Steps:
- Heat a grill to medium high.
- Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
- Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.
GRILLED PEPPERS AND ZUCCHINI FOR TWO
"This side dish is so simple and quick that I had to share it," notes Karen Anderson of Fair Oaks, California. "Grilling the veggies in a foil packet means one less dish to wash, but I often stir-fry the mixture on the stove instead."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the vegetables on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender. Open foil carefully to allow steam to escape.
Nutrition Facts :
Tips:
- Choose the right peppers and zucchini: Look for firm, brightly colored peppers and zucchini that are free of blemishes. Avoid any vegetables that are bruised or have soft spots.
- Prepare the vegetables properly: Wash the peppers and zucchini thoroughly and cut them into uniform pieces. This will help them cook evenly.
- Use a hot grill: A hot grill will help the vegetables cook quickly and evenly. Aim for a grill temperature of around 400 degrees Fahrenheit.
- Grill the vegetables in batches: If you are grilling a lot of vegetables, do it in batches so that they don't overcrowd the grill. This will help them cook evenly.
- Don't overcook the vegetables: Peppers and zucchini cook quickly, so be careful not to overcook them. Overcooked vegetables will be mushy and lose their flavor.
- Serve the vegetables immediately: Grilled peppers and zucchini are best served immediately after they are cooked. You can drizzle them with olive oil, sprinkle them with salt and pepper, or add your favorite herbs and spices.
Conclusion:
Grilled peppers and zucchini are a delicious and healthy side dish that can be enjoyed on their own or as part of a larger meal. They are a great way to add color and flavor to your plate, and they are also a good source of vitamins and minerals.
With a little planning and preparation, you can easily grill peppers and zucchini at home. Just follow the tips in this article and you'll be sure to enjoy delicious, grilled vegetables every time.
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