Grilled Zucchini And Bell Pepper Fattoush Recipe

Name: Grilled Zucchini And Bell Pepper Fattoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered; 4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half; 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread; Olive oil (for grilling); 1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes; 12 cherry tomatoes, each halved; 3 green onions, thinly sliced; 1 cup (scant) pitted Kalamata olives, halved; 1/2 cup (packed) fresh mint leaves; 1/3 cup chopped fresh cilantro; 1/2 cup olive oil; 1/4 cup fresh lemon juice; 1 teaspoon ground cumin; 1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup); Ground sumac* (optional); *A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

Servings: persons

3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)
1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)
*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

1
Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
2
Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.
3
Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered, 4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half, 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread, Olive oil (for grilling), and more.

Yes, Grilled Zucchini And Bell Pepper Fattoush falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini And Bell Pepper Fattoush

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions