Grilled Zucchini With Tomatoes Food

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

GRILLED ZUCCHINI AND TOMATOES

Steps:

• Heat gas or charcoal grill. In large bowl, mix olive oil and cumin. Add zucchini and tomatoes; sprinkle with thyme, rosemary and salt. Toss gently to coat.
• Place vegetables, cut sides up, on grill over medium-high heat. Cover grill; cook 5 minutes. Turn vegetables over; cook 5 minutes longer or until crisp-tender.

GRILLED STUFFED ZUCCHINI BOATS

Steps:

• Heat barbecue to medium-high heat.
• Use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells; discard removed pulp or reserve for another use. Place zucchini shells, cut-sides up, on foil-covered baking sheet sprayed with cooking spray.
• Spoon Cooking Creme into zucchini shells; place baking sheet on barbecue grate. Grill 10 to 12 min. or until zucchini is tender; top with shredded cheese. Grill 3 to 5 min. or until cheese is melted.
• Sprinkle with parsley.

MOZZARELLA WITH GRILLED TOMATOES AND ZUCCHINI

Steps:

• Rinse zucchini, trim and cut lengthwise into 1 cm (approximately 1/2-inch) thick slices.
• Rinse tomatoes, remove stems and cut into about 2 cm (approximately 3/4-inch) thick slices.
• Peel garlic, cut in half and place with the basil sprigs and vegetables in a baking dish (or similar, flat vessel). Season with salt and pepper and drizzle with plenty of olive oil. Cover and marinate for about 2 hours.
• Lift vegetables from the marinade and cook on the preheated grill for 3-4 minutes on each side, basting frequently with the marinade. Arrange on plates with mozzarella and serve sprinkled with basil leaves.

ZUCCHINI AND TOMATOES FOIL PACKETS

Steps:

• 1. Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed and garlic cloves. Drizzle with olive oil, a pinch of basil, and salt and pepper on a sheet of foil. Form a packet.
• 2. Grill over high heat, 10 minutes.
• 3. Top with grated Parmesan.

GRILLED ZUCCHINI & TOMATOES

Steps:

• 1. slice the zucchini's lengthwise in thick slices, do the same with the tomatoes
• 2. drizzle both sides with olive oil, sprinkle with salt & pepper
• 3. grill about 5 mins on each side...don't over grill, as they will get mushy.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

ROASTED ZUCCHINI & TOMATOES

Steps:

• In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
• Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)

GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
• Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.

GRILLED ZUCCHINI II

Steps:

• Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.
• Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

GRILLED ZUCCHINI WITH ITALIAN TOMATOES AND PARMESAN

Steps:

• Cut zucchini lenghtwise.
• Brush with olive oil and sprinkle seasonings.
• equally on all pieces.
• Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
• Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.

GRILLED ZUCCHINI WITH TOMATOES

Steps:

• Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
• Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
• Remove from grill.
• Grill sweet peppers about 15 minutes or until skins are blistered and browned.
• Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
• Peel off skins. Cover and chill vegetables for at least 30 minutes.
• For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
• Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
• Store remaining dressing in the refrigerator for up to 2 weeks.

GRILLED ZUCCHINI AND TOMATO SALAD RECIPE

Steps:

• Heat your grill to high flame.
• Wash zucchini and trim off the ends.
• Using a vegetable peeler slice the zucchini lengthwise in thin slices.
• Lightly spray with cooking spray and season with salt and pepper, to taste.
• Grill the zucchini ribbons on 1 side, until lightly marked and wilted for about 1 to 2 minutes.
• Remove and put on a platter and let cool slightly.
• Cut up tomatoes in large chunks, season with salt and pepper to taste.
• Arrange on a platter with zucchini and garnish with parsley sprigs.

GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Make dressing:
• Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
• Grill zucchini:
• Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
• Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL

Steps:

• Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
• When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
• Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
• Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

GRILLED SUMMER SQUASH OR ZUCCHINI, ONION, & TOMATOES

Steps:

• 1. For marinade: In a 3 qt rectangular baking dish, whisk together vinegar, oil, garlic, oregano and 1/4 tsp salt. Add squash, zucchini, onion, stirring to coat. Marinate at room temperature 10 minutes. 2. Meanwhile, lightly coat in grill pan with nonstick cooking spray. Preheat grill pan on a grill directly over medium coals 15 seconds. Using a slotted spoon, remove squash and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables 5-6 minutes or just until tender and lightly browned, stirring occasionally. Stir in the tomatoes. Grill 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as directed.) Remove vegetables, place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

GRILLED ZUCCHINI CASSEROLE

Steps:

• Cut zucchini in medium slices and toss in 1/3 cup olive oil.
• Place on medium high grill.
• Sprinkle with 1/4 tsp seasoning.(If your pizza seasoning doesn't have garlic salt in it sprinkle about 1/8 tsp garlic salt on zucchini; or regular salt if you prefer).
• Grill until soft to touch.
• While grilling zucchini place diced tomatoes in a 8x8 casserole dish and sprinkle with 1/4 tsp seasoning (Add garlic or regular salt here as well) When zucchini is done place on top of tomatoes. Put mozzarella on top-drizzle with remaining olive oil and sprinkle 1/4 tsp seasoning on top.
• Bake in 350 degree oven until cheese is melted and bubbly.

GRILLED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1 1/2" spears.
• Julienne the tomatoes.
• Coarsely chop the garlic.
• Mix everything together in a large bowl and let marinate for an hour or so.
• Transfer the zucchini to the grill wok with tongs, leaving some marinade, tomato and garlic behind.
• Grill over medium-high heat, stirring occasionally, until the zucchini starts to soften up and gets some grill marks, about 10 to 15 minutes.
• Return the zucchini to the bowl and toss together with the remaining marinade and tomatoes.
• I've added toasted pine nuts at the end, and crumbled feta another time.
• Mix it up!