Grilled Zucchini Onions And Red Peppers Food

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GRILLED EGGPLANT, ZUCCHINI AND PEPPERS



Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium high.
  • Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
  • Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS



Grilled Zucchini, Onions, and Red Peppers image

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!

Provided by breezermom

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

4 zucchini
2 red bell peppers
1 large vidalia onion (sweet onion)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove, chopped
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1 1/4 tablespoons Cavenders All Purpose Greek Seasoning

Steps:

  • Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
  • Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
  • 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.
  • 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.
  • 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!).
  • 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.
  • Serve hot or cold!

GRILLED BELL PEPPERS



Grilled Bell Peppers image

Make and share this Grilled Bell Peppers recipe from Food.com.

Provided by D. M. Karon

Categories     Peppers

Time 47m

Yield 1 batch

Number Of Ingredients 3

bell pepper
salt and black pepper, ground
olive oil

Steps:

  • Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
  • Season LIGHTLY with salt and freshly ground black pepper.
  • Brush both sides of the strips with good olive oil.
  • Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
  • Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
  • Try this with different color peppers. Maybe add a few green onions.
  • Try this with Anaheim peppers -- Very good!
  • Try adding sliced zucchini, too.

Nutrition Facts :

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS



Sauteed Yellow Squash, Zucchini and Roasted Red Peppers image

Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, sliced thinly
3 medium yellow squash, sliced
3 medium zucchini, sliced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
1 (12 ounce) jar roasted red peppers in vinegar, drained, julienned
salt & pepper (optional)

Steps:

  • Melt butter in a large skillet and add olive oil.
  • Add onion and cook just until tender.
  • Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
  • Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
  • Season to taste.

GRILLED PEPPERS AND ZUCCHINI



Grilled Peppers and Zucchini image

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce

Steps:

  • Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS



Roasted Zucchini, Mushrooms, and Onions image

Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.
  • Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  • Bake for 15 minutes.
  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
  • Serve hot.

GRILLED LEMON-PEPPER ZUCCHINI



Grilled Lemon-Pepper Zucchini image

I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.

Provided by Melissa Conger

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 6

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 ½ tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

Steps:

  • Preheat an outdoor grill for high heat. When hot, lightly oil grate.
  • Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
  • Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Fat 5.5 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 355.9 mg, Sugar 3.1 g

GRILLED ZUCCHINI WITH ONIONS



Grilled Zucchini with Onions image

Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts. -Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

6 small zucchini, halved lengthwise
4 teaspoons olive oil, divided
2 green onions, thinly sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Steps:

  • Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once., Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED PEPPERS AND ONION



Grilled Peppers and Onion image

Grilled peppers and onion are the perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

3 multi-colored bell peppers
1 medium red onion
1 tablespoon olive oil
1/4 teaspoon kosher salt

Steps:

  • Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
  • Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
  • Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.

Nutrition Facts : Calories 74 calories, Sugar 5.4 g, Sodium 150.5 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 1.3 g, Cholesterol 0 mg

RICE WITH ZUCCHINI AND RED PEPPER



Rice With Zucchini and Red Pepper image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
1 cup converted rice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon ground coriander
1 1/2 cup fresh chicken broth or water
salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
  • Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
  • Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams

SAUTEED ZUCCHINI WITH TOMATOES, MUSHROOMS, PEPPERS, AND BASIL



Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil image

Part of The Kids Cook Monday series.

Provided by Andrea Meyers

Categories     Side Dish     Vegetable

Time 35m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium yellow onion (cut in half lengthwise and thinly sliced)
1 head of garlic (all cloves peeled and sliced)
1½ pounds yellow zucchini (about 3 medium, thinly sliced)
1 bell pepper (diced)
4 ounces fresh white mushrooms (diced)
3 medium tomatoes (diced)
12 basil leaves (chiffonade)
grated Parmesan cheese (for garnish (optional))
basil leaves (for garnish (optional))

Steps:

  • Warm the pan over medium-high heat. Add the olive oil and swirl it around, then add the onions and garlic and sauté until the onions soften and glisten, about 3 to 4 minutes.
  • Add the sliced zucchini and cook stirring until the zucchini starts to soften, about 3 to 4 minutes. Add the bell pepper and mushrooms and continue cooking until all the vegetables are nearly fork tender, about 6 to 8 minutes.
  • Add the tomatoes and stir, cooking just until the tomatoes are warmed through, about 2 minutes. Stir in the basil and cook for 1 more minute, then transfer to a dish and serve with (optional) Parmesan cheese and basil leaves for garnish.

Nutrition Facts : Calories 135 kcal, Carbohydrate 14 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

GRILLED ONIONS AND PEPPERS



Grilled Onions and Peppers image

Extremely easy to make, with bold flavor! Perfect for fajitas or along side meat. Adapted from BH&G magazine.

Provided by Sharon123

Categories     Onions

Time 15m

Yield 1 batch

Number Of Ingredients 5

5 -10 large green onions (or use red, yellow or a mix)
5 -10 small bell peppers, assorted
1/3 cup olive oil
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Prepare the onions by trimming off the roots at the end. Rinse the onions and peppers thoroughly and pat them dry with paper towels.
  • Place onions and peppers on a plate or in a shallow baking dish and drizzle them with vegetable oil.
  • Use your hands to rub the oil all over the onions and peppers.
  • Sprinkle liberally with salt and pepper.
  • Grill on the barbecue for about 10 minutes or until the skin of the peppers is browned and they are soft. The onions will be slightly browned and wilted.

Nutrition Facts : Calories 766.2, Fat 73, SaturatedFat 10.2, Sodium 7011.8, Carbohydrate 30.5, Fiber 11.2, Sugar 11.8, Protein 6.2

SQUASH AND ZUCCHINI WITH PEPPERS AND ONIONS



Squash And Zucchini with Peppers and Onions image

I love squash and zucchini and so does most of my members of my family . so my mom came up with this but i have put my own spin on it and its yummy goodness and she would say !

Provided by Jessica Mills

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 9

3 to 6 large squash, fresh
3 to 6 large zucchini, fresh
1 large onion , sliced thin
1 large red pepper , sliced into strips
2 Tbsp unsalted butter
2 Tbsp olive oil, extra virgin
garlic powder
onion powder
salt and pepper to taste

Steps:

  • 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
  • 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
  • 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
  • 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*

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From textcook.com


ITALIAN GRILLED ZUCCHINI AND RED ONION RECIPE - FOOD NEWS
Supercook found 1231 red onion and zucchini recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. 2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, …
From foodnewsnews.com


10 BEST CHICKEN ZUCCHINI BELL PEPPERS RECIPES | YUMMLY
Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers Pork olive oil, sweet onion, ground cumin, curry powder, fresh lemon juice and 8 …
From yummly.com


ROASTED PEPPERS AND ZUCCHINI RECIPE - THE SPRUCE EATS
Preheat the oven to 450 F. Add the remaining ingredients—peppers, squashes, onion, salt, pepper, vinegar, and thyme—to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat. The Spruce. Roast for 15 minutes in the oven. Then remove and toss the vegetables. The Spruce.
From thespruceeats.com


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