Grilled Peach Pepper And Zucchini 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 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 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 PEACH SUMMER SALAD RECIPE BY TASTY

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!

WARM GRILLED PEACH AND KALE SALAD

Steps:

• Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
• Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

GRILLED PEPPERS AND ZUCCHINI FOR TWO

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.

GRILLED PEACH SALAD WITH SPINACH AND RASPBERRIES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
• Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
• Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.