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Dinner recipe · from the recipe book

Grilled Lemon-Herb Zucchini and Bell Peppers

Smoky, charred zucchini planks and sweet pepper strips get a bright lemon-garlic dressing with fresh basil and a salty touch of feta.

Grilled Lemon-Herb Zucchini and Bell Peppers

Ingredients

  • 2½ medium500 gZucchinicut lengthwise into 1/2-inch planks
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 2 tbsp27 gOlive oil
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup leaves10 gFresh basiltorn
  • 3 tbsp crumbled30 gFeta cheesecrumbled

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. Make the dressing first: in a small bowl, whisk two-thirds of the olive oil with the lemon juice, lemon zest, garlic and half of the salt. Set aside.
  3. In a large bowl, toss the zucchini and red bell pepper with the remaining one-third of the olive oil, the oregano, the black pepper and the remaining half of the salt.
  4. Grill the zucchini and red bell pepper, turning once, until tender with deep grill marks, 4 to 5 minutes per side for the zucchini and 5 to 6 minutes per side for the bell pepper.
  5. Arrange the grilled vegetables on a platter and spoon the dressing over them while they are still warm. Let them sit 5 minutes to soak it up.
  6. Scatter the basil and feta over the top and serve warm or at room temperature.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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