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Dinner recipe · from the recipe book

Grilled Zucchini and Peppers with Parmesan Basil

Smoky, tender-crisp zucchini planks and sweet pepper strips get a garlicky lemon-oil brush and a snowy shower of nutty Parmesan and fresh basil.

Grilled Zucchini and Peppers with Parmesan Basil

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 cloves6 gGarlicfinely grated
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • ⅓ cup grated30 gGrated Parmesan
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. While it heats, make the garlic oil: stir the olive oil, garlic, salt, black pepper and red pepper flakes in a small bowl.
  3. Brush half of the garlic oil over the zucchini and red bell pepper on both sides.
  4. Grill the zucchini and red bell pepper with the lid closed, 4 to 5 minutes per side, until tender with deep grill marks and lightly charred edges.
  5. Move the vegetables to a platter. Whisk the lemon juice into the remaining half of the garlic oil and drizzle it over the hot vegetables.
  6. Sprinkle the Parmesan over the warm vegetables so it softens slightly, scatter the basil on top and serve right away.

Contains: Milk.

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

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