red bell pepper
yellow bell pepper
Preheat grill to medium heat.
Chop garlic, and mash with 1/2 cup salt. Add lemon juice and 1/3 cup olive oil. Set aside.
Cut Zucchini lengthwise into 1/4″ slices. Cut peppers in half. Remove seeds & stems.
Grill peppers, skin-side down, until skin blackens & blisters.
Place peppers in a paper or plastic bag & close it.
Brush zucchini with 1/3 cup olive oil. Grill in batches, 5 minutes per side. Place in large covered bowl until all vegetables are grilled.
When peppers are cool, slip skins off with your fingers. Slice and add to zucchini
Drizzle with dressing. Sprinkle with herbs, salt, and pepper to taste.
Cover until ready to serve. Do not refrigerate.
from the kitchen of
Oprah Magazine Cookbook
I'd been looking for a great, healthy recipe that made veggies taste mouthwatering, so I was really excited when I discovered this recipe at the library. It's a bit of prep work, but super tasty and well-worth the wait.