Grilled Zucchini Pepper Salad

Grilled Zucchini Pepper Salad Healthy Recipe

4 Servings 60 min Cook

Macros/Serving: 183 Calories
Tags:vegan | salads


2 Tsp packed Brown Sugar
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Tbsp Balsamic Vinegar
3 1/2 Medium Zucchini
1/4 Cup Olive Oil
1 Tbsp, chopped Basil


Quarter peppers, removing ribs and seeds.

Cut squash lengthwise into 1/4-inch thick slices.

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.