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Lunch recipe · from the recipe book

Grilled Zucchini and Peppers with Garlic-Herb Drizzle

Smoky, charred zucchini and sweet bell peppers stay tender-crisp under a bright garlic, basil and parsley oil with a little lemon.

Grilled Zucchini and Peppers with Garlic-Herb Drizzle

Ingredients

  • 2 medium400 gZucchinicut lengthwise into 1/2-inch planks
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 1 medium120 gGreen bell pepperseeded and cut into wide strips
  • 1 medium110 gRed onioncut into thick rounds
  • 2 tbsp30 gOlive oildivided
  • 3 cloves9 gGarlicfinely minced
  • ⅓ cup leaves8 gFresh basilchopped
  • 2 tbsp chopped8 gFresh parsleychopped
  • 1 tbsp15 gLemon juice
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. Make the drizzle first: in a small bowl, stir together half the olive oil, the garlic, basil, parsley, lemon juice, red pepper flakes and half the salt. Set aside so the garlic mellows.
  3. In a large bowl, toss the zucchini, red bell pepper, green bell pepper and red onion with the remaining half of the olive oil, the remaining half of the salt and the black pepper.
  4. Grill the red bell pepper strips, green bell pepper strips and red onion rounds 4 to 5 minutes per side and the zucchini planks 3 to 4 minutes per side, until tender with deep grill marks.
  5. Arrange the grilled zucchini, red bell pepper, green bell pepper and red onion on a platter, separating the red onion rounds into rings.
  6. Spoon the garlic-herb drizzle over the warm vegetables and let sit 5 minutes before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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

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