Grilled Zucchini, Onions, And Red Peppers – a delicious recipe with zucchini, red bell peppers, vidalia onion, olive oil, balsamic vinegar, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
2
Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
3
Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
4
Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
5
Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
6
Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
7
Serve hot or cold!
237
kcal
Calories
15
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 zucchini, 2 red bell peppers, 1 large vidalia onion (sweet onion), 1/4 cup olive oil, and more.
Yes, Grilled Zucchini, Onions, And Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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