Grilled Zucchini Pepper Salad

Name: Grilled Zucchini Pepper Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 Tbsps chopped basil; 2 teaspoons packed light brown sugar; 59 milliliters extra-virgin olive oil, divided; 2 red bell peppers, quartered; 680 grams zucchini, cut lengthwise into 1/4-inch-thick slices

You can never have too many side dish recipes, so give Grilled Zucchini Pepper Salad a try. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 182 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up balsamic vinegar, olive oil, bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

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.

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Vegetable

Pepper

Salt

Cooking Oil

Equipment you will use

Grill Pan

Grill

Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces.

Ingredients you will need

Peppers

Equipment you will use

Bowl

Cut zucchini crosswise into 1-inch pieces.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Brown Sugar