Best 6 Grilled Zucchini Onions And Red Peppers Recipes

From simple backyard barbecues to upscale restaurants, grilled vegetables are a staple of the summer grilling season. A go-to combination is the trio of zucchini, onion, and red peppers. These three vegetables are readily available, inexpensive, and easy to prepare. Each vegetable adds unique flavors and textures to the dish. Zucchini provides a mild, slightly sweet flavor and melts in your mouth when cooked. Onions add a savory, slightly sharp flavor that mellows when grilled. Red peppers have a sweet and smoky flavor with a bit of a kick. Altogether, these three vegetables create a delicious and visually appealing dish that can be enjoyed as a side dish or main course. For vegetarians, grilled zucchini, onions, and red peppers are a great source of protein and fiber. This article offers three easy recipes for cooking this classic dish: a simple grilled version, a more complex version with a marinade, and a Greek-inspired version with feta cheese and oregano. No matter which recipe you choose, you're sure to enjoy this healthy and flavorful dish.

Here are our top 6 tried and tested recipes!

GRILLED ZUCCHINI WITH ONIONS

Grilled Zucchini with Onions image

Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts. -Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

6 small zucchini, halved lengthwise
4 teaspoons olive oil, divided
2 green onions, thinly sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Steps:

Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once., Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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 EGGPLANT, ZUCCHINI AND PEPPERS

Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

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.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

RICE WITH ZUCCHINI AND RED PEPPER

Rice With Zucchini and Red Pepper image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
1 cup converted rice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon ground coriander
1 1/2 cup fresh chicken broth or water
salt and freshly ground pepper to taste

Steps:

Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams

GRILLED LEMON-PEPPER ZUCCHINI

Grilled Lemon-Pepper Zucchini image

I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.

Provided by Melissa Conger

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 ½ tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

Steps:

Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Fat 5.5 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 355.9 mg, Sugar 3.1 g

Tips:

Choose firm vegetables: Select zucchini, onions, and red peppers that are firm and have no blemishes. This ensures they will grill evenly and maintain their shape.
Slice vegetables evenly: Cut the vegetables into uniform slices or chunks so they cook evenly. Aim for similar-sized pieces to ensure consistent grilling.
Marinate the vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices enhances their flavor. You can use a simple marinade or experiment with different combinations to suit your taste.
Preheat the grill: Ensure your grill is preheated to medium-high heat before adding the vegetables. This helps sear the vegetables and create beautiful grill marks.
Grill in batches: Avoid overcrowding the grill to prevent steaming instead of grilling. Grill the vegetables in batches if necessary, ensuring they have enough space to cook evenly.
Flip the vegetables halfway through cooking: Use a spatula to carefully flip the vegetables halfway through the grilling time. This ensures even cooking and prevents burning.
Season to taste: Once the vegetables are cooked, season them with salt, pepper, or any additional herbs or spices as desired. Adjust the seasoning to your preference.

Conclusion:

Grilled zucchini, onions, and red peppers are a delicious and versatile side dish or main course. By following these tips, you can create perfectly grilled vegetables that are tender, flavorful, and packed with nutrients. Experiment with different marinades and seasonings to discover your favorite flavor combinations. Enjoy these grilled vegetables on their own, as part of a salad, or as a colorful addition to your next barbecue.