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Grilled Zucchini with Red, Green, and Yellow Pepper Sauce

Ingredients

Zucchini

  • 6 firm medium zucchini, sliced diagonally into thin rounds
  • 1/4 tsp Atlantic sea salt
  • 1/4 tsp Ground black pepper
  • 2 Tbsp Unrefined canola oil

Sauce

  • 2 Tbsp Extra-virgin olive oil
  • 2 Tbsp Fresh lemon juice
  • 1/4 cup Unsweetened white rice vinegar
  • Pinch Atlantic sea salt
  • Pinch Ground black pepper
  • 1 Tbsp Unsweetened date honey
  • 1 Small clove of garlic, crushed
  • 1 Medium onion, finely chopped
  • 2 Tbsp Chopped fresh parsley
  • 1/2 Medium yellow bell pepper, seeded and cut into 1/4-inch cubes
  • 1/2 Medium red bell pepper, seeded and cut into 1/4-inch cubes
  • 1/2 Medium green bell pepper, seeded and cut into 1/4-inch cubes

Instructions

Prepare zucchini

  1. Place zucchini rounds in a medium bowl, mix with salt and pepper, and toss with oil to coat.

  2. Heat a grill pan over medium-high heat. Working in batches, roast zucchini rounds for about 1 to 2 minutes on each side, until dark lines appear. Transfer to a large bowl.

Prepare sauce

  1. In a small bowl, mix together olive oil, lemon juice, and vinegar until combined.

  2. Add salt, pepper, and date honey, and mix until combined. 

  3. Add garlic, onion, and parsley, and mix well.

  4. Add peppers and mix again.

Finish dish

  1. Pour pepper mixture over zucchinis, and let sit for about 30 minutes, to allow flavors to blend.

  2. Serve at room temperature.