This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 2 medium zucchini, julienned
- 1 tablespoon butter
- 2 teaspoons soy sauce
- Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender. Yield: 4 servings.
Originally published as Grilled Peppers and Zucchini in Quick Cooking November/December 2002, p10
Reviews for Grilled Peppers and Zucchini
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Apr. 7, 2012
"We dropped in some sesame oil to meet our taste requirements, but overall a great, simple recipe."