GRILLED ZUCCHINI AND TOMATOES
Garden variety, in this case, is far from mediocre. Seasoned with herbs and cooked on the grill, these veggies are memorable!
Provided by Pillsbury Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In large bowl, mix olive oil and cumin. Add zucchini and tomatoes; sprinkle with thyme, rosemary and salt. Toss gently to coat.
- Place vegetables, cut sides up, on grill over medium-high heat. Cover grill; cook 5 minutes. Turn vegetables over; cook 5 minutes longer or until crisp-tender.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 3 g, TransFat 0 g
GRILLED ZUCCHINI
This simple grilled zucchini will be a regular on your summer menu! Perfectly crisp-tender (not soggy!), it's a healthy and fast side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 of 4, Calories 77 kcal, Carbohydrate 7 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g
GRILLED ZUCCHINI & TOMATOES
This combination is fantastic.
Provided by Monika Rosales
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. slice the zucchini's lengthwise in thick slices, do the same with the tomatoes
- 2. drizzle both sides with olive oil, sprinkle with salt & pepper
- 3. grill about 5 mins on each side...don't over grill, as they will get mushy.
GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE
Categories Cheese Tomato Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Zucchini Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
- Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
ZUCCHINI AND TOMATOES FOIL PACKETS
This is a delicious way to create a zucchini side dish with all the extra zucchini and tomatoes from the garden. The flavor from the garlic and basil infuse into the zucchini and tomato slices. We love the bit of salty Parmesan cheese sprinkled on top. This is easy to prepare and so good!
Provided by Natalie Loop
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed and garlic cloves. Drizzle with olive oil, a pinch of basil, and salt and pepper on a sheet of foil. Form a packet.
- 2. Grill over high heat, 10 minutes.
- 3. Top with grated Parmesan.
GRILLED ZUCCHINI WITH TOMATOES
Make and share this Grilled Zucchini With Tomatoes recipe from Food.com.
Provided by pEa_NuT
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
- Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
- Remove from grill.
- Grill sweet peppers about 15 minutes or until skins are blistered and browned.
- Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
- Peel off skins. Cover and chill vegetables for at least 30 minutes.
- For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
- Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
- Store remaining dressing in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 46.7, Fat 0.4, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 10.9, Fiber 2.5, Sugar 8, Protein 1.8
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
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