Grilled Zucchini Pepper Salad Recipes

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

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

GRILLED LEMON-PEPPER ZUCCHINI

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
• Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

GRILLED ZUCCHINI AND BELL PEPPER FATTOUSH

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 ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS

Steps:

• Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
• Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
• Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

GRILLED ZUCCHINI RIBBON SALAD

Steps:

• Prepare a charcoal grill, or heat a gas grill to high.
• Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
• When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT

Steps:

• For the zucchini: Preheat a large grill pan over medium-high heat.
• Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
• Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
• Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
• Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
• For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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 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.

ZUCCHINI AND RED PEPPER SALAD (GREECE)

Steps:

• Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
• Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
• Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
• Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
• Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

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 ZUCCHINI SALAD

Steps:

• Preheat the grill to high.
• Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
• When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
• Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.

ZUCCHINI AND PEPPER SALAD

Steps:

• Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
• Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
• Stir together zucchini, peppers, and onion.
• In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
• Pour dressing over veggies and toss gently.
• Cover and chill a few hours or overnight.
• Stir before serving with a slotted spoon so that the excess dressing runs off.