Home > American Independence Day > Salad > Grilled Peppers And Zucchini Salad With Mint Onion Relish

Grilled Peppers And Zucchini Salad With Mint Onion Relish

Ingredients

2 red peppers, washed & brushed with olive oil
3 zucchini/courgette, washed & brushed with olive oil
2 tablespoons olive oil
2 red onions, peeled and minced
1 tablespoon olive oil
cup sugar
cup water
1 tablespoon fresh mint, chopped
cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
Salt and pepper to taste


Method

Grill peppers (or roast in 400°F oven) until skin is charred and blistered. Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs.


You should be left with only the roasted meat of the peppers. Cut flesh into 3” x ⅓” strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side.


In a 10” pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt and pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt and pepper. Arrange grilled zucchini on platter and top with peppers. 

Related food category: