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–+ servings
Grilled Zucchini and Peppers

Grilled Zucchini and Peppers: A Flavor-Packed Summer Delight

This Grilled Zucchini and Peppers recipe perfectly showcases vibrant summer veggies, enhanced by creamy burrata and zesty chimichurri. It's quick, customizable, and sure to impress!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 small minced shallot Can substitute with green onions.
  • 2 cloves garlic Roasted garlic for a mellower taste.
  • 1/2 teaspoon red pepper flakes Adjust based on spice preference.
  • 2 tablespoons white wine vinegar Rice vinegar works in a pinch.
  • 1/2 teaspoon kosher salt Regular table salt can be used sparingly.
  • 1/4 teaspoon black pepper Use freshly ground for better aroma.
  • 1/2 cup extra-virgin olive oil Any quality olive oil will elevate this dish.
  • 1/4 cup fresh basil Can swap for cilantro or mint.
  • 1/4 cup fresh parsley Omit or replace with another herb.
For the Grilled Vegetables
  • 2 medium zucchini Yellow squash is a great alternative.
  • 8 oz mini sweet peppers Can use bell peppers for variety.
  • 2 tablespoons extra-virgin olive oil Any neutral oil will also do.
  • 1 teaspoon garlic powder Use minced garlic for a more potent taste.
  • 1/2 teaspoon kosher salt Tailor to your taste preference.
  • 1/4 teaspoon black pepper Tailor to your taste preference.
  • 8 oz burrata Mozzarella can be a great substitute.
  • to taste fresh basil Optional for garnish.

Equipment

  • Grill
  • Mixing bowl
  • Whisk
  • Cutting Board
  • Knife
  • Paper Towels

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chimichurri Sauce by whisking together minced shallot, garlic, red pepper flakes, white wine vinegar, kosher salt, and black pepper. Gradually drizzle extra-virgin olive oil while whisking until smooth. Fold in chopped fresh basil and parsley.
  2. Slice zucchini into ½-inch thick slabs and place on paper towels for about 10 minutes to absorb moisture. Rinse mini sweet peppers, slice in half, and remove seeds.
  3. In a large mixing bowl, combine zucchini slabs and halved sweet peppers. Drizzle with extra-virgin olive oil, sprinkle with garlic powder, kosher salt, and black pepper. Toss until vegetables are evenly coated.
  4. Preheat grill to 400°F (medium-high heat). Ensure grill grates are clean.
  5. Grill the seasoned zucchini and mini sweet peppers for 6-8 minutes, turning occasionally until nicely charred and tender.
  6. Transfer grilled zucchini and peppers to a serving platter. Top with creamy burrata and drizzle with chimichurri sauce. Garnish with additional fresh basil if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 8gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 70mgCalcium: 150mgIron: 1mg

Notes

Allow grilled vegetables to rest for a few minutes after cooking for optimal flavor.

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