Grilled Zucchini Pepper Salad Recipes

GRILLED PEPPERS AND ZUCCHINI

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.

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

GRILLED ZUCCHINI PEPPER SALAD

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.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

GRILLED PEACH, PEPPER AND ZUCCHINI SALAD

Steps:

• Heat greased grill to medium heat.
• Toss peppers, zucchini and peaches with 1/4 cup dressing. Grill 5 to 6 min. or just until peaches are softened, turning after 3 min. Remove peaches from grill. Continue to grill vegetables an additional 5 to 7 min. or until crisp-tender, turning after 4 min. Transfer to cutting board.
• Chop peppers and zucchini. Toss lettuce with remaining dressing in large bowl. Add chopped vegetables and peaches; mix lightly.
• Top with remaining ingredients.

GRILLED ZUCCHINI AND BEAN SALAD

Steps:

• Prepare a barbecue or grill pan to medium-high.
• In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.
• Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.