Grilled Peppers & Zucchini

Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.

3-4 frying peppers
2 zucchini, sliced into ¼-inch pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1 garlic clove, sliced thin
Sea salt

1. Preheat gas or charcoal grill to medium-high, then place whole peppers on grate and grill until skins are blistered and blackened. Add zucchini slices and also grill until just soft with grill marks.

2. Transfer grilled peppers to a bowl, cover tightly with plastic wrap and let stand about 10 minutes. Remove peppers and lay on cutting board. Cut each in half, seeding and stemming, then scrape off charred skin with a knife. Cut into thin strips.

3. Drizzle olive oil over peppers and zucchini, season with salt and sprinkle with parsley. Toss to coat, then add slices of garlic. Allow to sit for 30 minutes to meld flavors before serving.

Variation: Try rubbing both the zucchini and peppers with our signature F&L dry rub before grilling—delicious!

View Complete Recipe Index

this week's recipes
colors of the rainbow

farm & garden notes
hi, april

workshops & events
new classes!