Zucchini And 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.

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.

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.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

JEAN'S ZUCCHINI SALAD

Steps:

• Mix zucchini, celery, red onion, and bell pepper in a bowl.
• Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
• Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

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.

CACTUS, ZUCCHINI AND RED PEPPER SALAD

Steps:

• To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
• In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
• In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.