Grilled Zucchini And Bell Pepper Fattoush Recipes

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GRILLED ZUCCHINI AND BELL PEPPER FATTOUSH



Grilled Zucchini and Bell Pepper Fattoush image

Provided by Tori Ritchie

Categories     Cheese     Citrus     Olive     Pepper     Tomato     Vegetable     Side     Vegetarian     Backyard BBQ     Feta     Zucchini     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 18

On the grill
3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)
For the dish
1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)
*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

Steps:

  • Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
  • Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.
  • Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH



Grilled Vegetables and White-Bean Fattoush image

Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 teaspoons harissa powder
3 assorted bell peppers, seeded and quartered lengthwise
1 red onion, cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
3 tablespoons red-wine vinegar
5 cups escarole, preferably lighter inner leaves, chopped
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup mixed fresh herbs, such as parsley, dill, and cilantro
Crumbled feta and pita chips, for serving

Steps:

  • Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
  • Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
  • Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.

GRILLED HALLOUMI FATTOUSH



Grilled Halloumi Fattoush image

In this version of fattoush-the Middle Eastern salad made with pita and assorted vegetables-chickpeas and lightly charred halloumi cheese give it extra heft and a good punch of protein, making it an ideal vegetarian main course. Halloumi, a Greek cheese, is nicely salty and has a high melting point, which makes it ideal for frying or grilling.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 tablespoon toasted sesame seeds
1 teaspoon dried oregano
1 teaspoon Aleppo-style pepper or 1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
3 cups pita chips (5 ounces)
One 15-ounce can chickpeas, rinsed and drained
1 romaine lettuce heart, torn or chopped
4 Campari tomatoes, cut into wedges
2 Persian cucumbers, sliced
1 small red onion, thinly sliced
1 pound halloumi cheese, sliced lengthwise 1/2 inch thick
1 1/2 cups mix picked herbs, such as mint and dill, torn
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
  • For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
  • Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
  • Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
  • Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.

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

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 ZUCCHINI, ONIONS, AND RED PEPPERS



Grilled Zucchini, Onions, and Red Peppers image

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!

Provided by breezermom

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

4 zucchini
2 red bell peppers
1 large vidalia onion (sweet onion)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove, chopped
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1 1/4 tablespoons Cavenders All Purpose Greek Seasoning

Steps:

  • Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
  • Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
  • Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
  • Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
  • Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
  • Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
  • Serve hot or cold!

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