Nothing better than Zucchini.
Enjoy this week’s Recipe Thursday.
Grilled Zucchini Pepper Salad
•1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
•2 red bell peppers, quartered
•1/4 cup extra-virgin olive oil, divided
•2 tablespoons balsamic vinegar
•2 teaspoons packed light brown sugar
•2 tablespoons chopped basil
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.
From Gourmet | September 2009 by Ruth Cousineau
per serving (4 servings)
POWERED BY EdamamCalories183
Carbohydrates13 g (4%)
Fat14 g (22%)
Protein3 g (5%)
Saturated Fat2 g (10%)
Sodium19 mg (1%)
Polyunsaturated Fat2 g
Fiber3 g (12%)
Monounsaturated Fat10 g
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