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Grilled Zucchini with Tomatoes
- Makes: 6 to 8 servings
red or green sweet peppers, quartered and seeded*
fresh basil leaves, snipped (about 1 tablespoon)
dried oregano, crushed
Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once. Remove from grill. Grill sweet peppers about 15 minutes or until skins are blistered and browned. Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes. Peel off skins. Cover and chill vegetables for at least 30 minutes.
For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended. Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables. Store remaining dressing in the refrigerator for up to 2 weeks. Makes 6 to 8 side-dish servings.
- * If you like, substitute canned roasted red sweet peppers for the grilled fresh peppers. You'll find them in Italian food stores and most large supermarkets.
(Grilled Zucchini with Tomatoes)
Servings Per Recipe 6, sat. fat (g) 0, fiber (g) 2, Fat, total (g) 3, carb. (g) 14, sodium (mg) 10, pro. (g) 1, cal. (kcal) 78