Grilled Peppers, Zucchini and Fennel Salad
AUGUST 16, 2021
By CHEF KEN
We recommend using a perforated grill pan so the vegetables don’t slip through the grill grates.
Persons
4
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Ingredients
- 1 pound yellow or red peppers (2 large)
- 1 tablespoon olive
- ¾ pound fennel or anise bulb
- 1 pound zucchini
- Extra virgin olive oil
- Garlic powder
- Ground black pepper (pinch)
- Balsamic vinegar
- Lemon juice
- 1 tablespoon fresh basil, minced
Instructions
- Pre-heat grill (gas or charcoal briquets).
- Cut red peppers in half, remove stem and seeds, then slice into ½ inch strips lengthwise. Brush with olive oil and sprinkle with garlic powder and pepper. Place on one quarter of a baking sheet to broil or to later be transferred to the grill.
- Trim anise of tough stalks and cut off base leaving core intact. Slice anise bulb into ten slices. Brush with olive oil and sprinkle with garlic powder and pepper. Place on one quarter of a baking sheet, next to peppers, to later be transferred to the grill.
- Trim ends from zucchini and slice into twenty slices. Coat Brush with olive oil and sprinkle with garlic powder and pepper. Place on one half of baking sheet next to anise and peppers, to later be transferred to the grill. Drizzle with balsamic vinegar.
- Place vegetables on medium hot grill, turning frequently until pieces are cooked through. Cooking tip: Zucchini and peppers generally require less grilling time than anise or fennel.
- Place grilled vegetables in a heat friendly salad bowl. Add a few drops of lemon juice and a few drops hot sauce if desired, for more flavor.
- Serve warm or chilled.
