Grilled Zucchini Pepper Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
55%
Grilled Zucchini Pepper Salad
60 min.
4
179kcal

Suggestions


Are you looking for a delicious and healthy side dish that will elevate your dining experience? Look no further than this Grilled Zucchini Pepper Salad, a vibrant and flavorful addition to any meal. Packed with seasonal vegetables, this dish is not only vegetarian and vegan-friendly but also gluten-free and dairy-free, making it perfect for a variety of dietary preferences.

The combination of perfectly grilled zucchini and sweet red bell peppers creates a delectable medley that is enhanced by the rich notes of balsamic vinegar and aromatic basil. Each bite offers a wonderful balance of flavors and textures, from the tender, smoky vegetables to the refreshing herbs. With just a few simple ingredients, this salad is quick to prepare and is ready in just 60 minutes, allowing you to enjoy a wholesome dish without spending all day in the kitchen.

Whether you serve it as a side dish during a family barbecue, an antipasti starter at your next gathering, or a healthy snack to satisfy your cravings, this Grilled Zucchini Pepper Salad is sure to impress. Plus, with only 179 calories per serving, you can indulge without the guilt. Gather your friends and family around the table and share this delightful salad that not only tastes amazing but also celebrates the beauty of fresh, seasonal produce!

Ingredients

  • tablespoons balsamic vinegar 
  • tablespoons basil chopped
  • teaspoons brown sugar light packed
  • 0.3 cup olive oil extra-virgin divided
  •  bell peppers red quartered
  • 1.5 pounds zucchini cut lengthwise into 1/4-inch-thick slices

Equipment

  • bowl
  • whisk
  • grill
  • grill pan

Directions

  1. 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.
  2. 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.
  3. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces.
  4. Cut zucchini crosswise into 1-inch pieces.
  5. 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.
  6. Let stand 15 minutes for flavors to blend.

Nutrition Facts

Calories179kcal
Protein5.79%
Fat68.17%
Carbs26.04%

Properties

Glycemic Index
41.75
Glycemic Load
1.98
Inflammation Score
-9
Nutrition Score
15.020869436471%

Flavonoids

Apigenin
0.01mg
Luteolin
0.38mg
Kaempferol
0.01mg
Quercetin
1.26mg

Nutrients percent of daily need

Calories:178.6kcal
8.93%
Fat:14.23g
21.89%
Saturated Fat:2.04g
12.76%
Carbohydrates:12.23g
4.08%
Net Carbohydrates:9.26g
3.37%
Sugar:9.89g
10.99%
Cholesterol:0mg
0%
Sodium:18.7mg
0.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.72g
5.44%
Vitamin C:106.79mg
129.44%
Vitamin A:2255.89IU
45.12%
Vitamin B6:0.45mg
22.64%
Vitamin K:22.51µg
21.43%
Vitamin E:3.1mg
20.64%
Manganese:0.39mg
19.55%
Folate:68.89µg
17.22%
Potassium:584.2mg
16.69%
Vitamin B2:0.21mg
12.43%
Fiber:2.97g
11.87%
Magnesium:39.54mg
9.88%
Phosphorus:82.27mg
8.23%
Vitamin B1:0.11mg
7.27%
Vitamin B3:1.36mg
6.8%
Iron:1.06mg
5.91%
Vitamin B5:0.54mg
5.4%
Copper:0.11mg
5.36%
Zinc:0.71mg
4.72%
Calcium:37.11mg
3.71%
Source:Epicurious