grilled zucchini with roasted peppers and potatoes

Name: Grilled Zucchini with Roasted Peppers and Potatoes
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 12 - mini redskin potatoes; - extra virgin olive oil; - salt to tasate; - pepper to taste; 3 - zucchini, sliced in half lengthwise; 2 - red bell peppers, seeded and halved; 1/4 cup(s) extra virgin olive oil; - salt; - freshly ground black pepper; 1/4 cup(s) chopped fresh basil leaves

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Delicious grill flavor and makes a perfect side

(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 40 Min

method Grill

Ingredients For grilled zucchini with roasted peppers and potatoes

12

mini redskin potatoes
extra virgin olive oil
salt to tasate
pepper to taste
3

zucchini, sliced in half lengthwise
2

red bell peppers, seeded and halved
1/4 c

extra virgin olive oil
salt
freshly ground black pepper
1/4 c

chopped fresh basil leaves

How To Make grilled zucchini with roasted peppers and potatoes

1
Toss potatoes in a small amount of olive oil in a shallow roasting pan. Salt and pepper and roast at 350 degrees F. for 25 to 30 minutes.

2
Grill the zucchini cut side down about 4 to 5 minutes. Place red bell peppers directly over gas burner for 3 to 4 minutes, turn until all sides are charred.
3
Cut into 1- to 2- inch size pieces. Drizzle and toss all the vegetables with 1/4 cup of olive oil and sprinkle with salt, pepper and basil.
4
Arrange the vegetables on a platter.
5
Tip: The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
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