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Grilled Zucchini and Peppers

Grilled Zucchini and Peppers: Easy Summer Flavor Blast

Experience summer with Grilled Zucchini and Peppers, a delightful side dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 medium Shallot Minced, can substitute with finely chopped onion.
  • 1 clove Garlic Minced, use garlic powder for a milder taste.
  • 1 teaspoon Red Pepper Flakes Provides heat, omit for a milder sauce.
  • 2 tablespoons White Wine Vinegar Adds acidity and brightness.
  • 1 pinch Kosher Salt Enhances overall flavor.
  • 1 pinch Ground Black Pepper Adds warmth, freshly ground gives better flavor.
  • ½ cup Extra-Virgin Olive Oil Provides richness.
  • ¼ cup Fresh Basil Chopped, can substitute with cilantro.
  • ¼ cup Fresh Parsley Chopped, optional.
For the Grilled Vegetables
  • 2 medium Zucchini Main vegetable, mild flavor.
  • 1 cup Mini Sweet Peppers Halved, offers sweetness and crunch.
  • 2 tablespoons Extra-Virgin Olive Oil Used for coating vegetables.
  • 1 teaspoon Garlic Powder Enhances flavor, fresh garlic can be used.
  • 1 to taste Kosher Salt Essential seasoning.
  • 1 to taste Ground Black Pepper Essential seasoning.
  • 1 ball Burrata Creamy cheese, can substitute with mozzarella.

Equipment

  • grill
  • medium bowl
  • large bowl
  • Paper towels

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the minced shallot, minced garlic, red pepper flakes, white wine vinegar, and a pinch of kosher salt and black pepper. Gradually drizzle in the extra-virgin olive oil while continuing to whisk until the sauce is smooth. Add chopped fresh basil and parsley, then stir well. Refrigerate until ready to serve.
  2. Slice the zucchinis into long slabs, about ½ inch thick, and lay them on paper towels. Sprinkle salt over the zucchini and let sit for 10 minutes to draw out excess moisture.
  3. Pat the zucchini dry with paper towels. In a large bowl, toss the zucchini and halved mini sweet peppers with extra-virgin olive oil, ensuring they are well coated. Season with garlic powder, kosher salt, and freshly ground black pepper.
  4. Preheat your grill to 400°F (medium-high heat). Place the zucchini and mini peppers on the grill grates, grilling for 6-8 minutes until charred and tender.
  5. Remove the vegetables from the grill and arrange them on a serving platter. Tear the burrata into chunks and place it over the grilled zucchini and peppers. Drizzle the chimichurri over everything and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 50mgCalcium: 200mgIron: 1.5mg

Notes

For the best flavor, let burrata sit at room temperature for about 30 minutes before serving. Avoid overcooking to maintain crunch.

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