Grilled Zucchini With Sun Dried Tomatoes Recipes

ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
• Melt butter in nonstick pan and add zucchini.
• Saute zucchini, stirring often, about 3 minutes.
• Add garlic and saute for 1 minute.
• Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
• Toss with salt and serve.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN

Steps:

• Cut zucchini lenghtwise.
• Brush with olive oil and sprinkle seasonings.
• equally on all pieces.
• Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
• Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.

GRILLED ZUCCHINI WITH TOMATOES

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.

GRILLED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1 1/2" spears.
• Julienne the tomatoes.
• Coarsely chop the garlic.
• Mix everything together in a large bowl and let marinate for an hour or so.
• Transfer the zucchini to the grill wok with tongs, leaving some marinade, tomato and garlic behind.
• Grill over medium-high heat, stirring occasionally, until the zucchini starts to soften up and gets some grill marks, about 10 to 15 minutes.
• Return the zucchini to the bowl and toss together with the remaining marinade and tomatoes.
• I've added toasted pine nuts at the end, and crumbled feta another time.
• Mix it up!