Grilled Zucchini, Squash and Peppers with Fresh Basil

4 servings

30 minutes

Greek cuisine is renowned for its simplicity and freshness, and this recipe is a vivid example of that. Grilled zucchini, squash, and peppers take on a caramelized hue and enticing smoky aroma, while the addition of fresh basil adds a zesty freshness to the dish. This recipe roots in the traditions of the Mediterranean diet where vegetables are the foundation of nutrition. Its light yet rich flavor makes it an ideal side for meat or fish dishes as well as a standalone treat for vegetarians. The dish requires no complex techniques and cooks quickly while preserving the natural juiciness of the vegetables. It harmoniously combines the sweetness of squash, tender texture of zucchini, and mild spiciness of peppers enriched with fragrant olive oil and black pepper's spice. Serve it warm and enjoy every bite of summer on your plate!

Energy value per serving

• Calories: 198.3
• Proteins: 5.6g
• Fats: 12.4g
• Carbohydrates: 22g

Ingredients

• Young zucchini: 500 g
• Pumpkin Squash: 500 g
• Yellow bell pepper: 2 pc
• Extra virgin olive oil: 0.3 glass
• Salt: to taste
• Freshly ground black pepper: to taste
• Crushed basil leaves: 0.3 glass

Cooking steps

1. Preheat the grill or barbecue.

2. Cut the zucchini and pumpkin into small slices. Cut the peppers into quarters, removing the seeds.

   Required ingredients:

   • Young zucchini: 500 g
   • Pumpkin Squash: 500 g
   • Yellow bell pepper: 2 pieces

3. In a large bowl, mix the vegetables and olive oil, add salt and pepper.

   Required ingredients:

   • Extra virgin olive oil: 0.3 glass
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

4. Place the vegetables on the grill and cook for about 6-8 minutes until tender and browned.

5. Transfer the vegetables to a bowl and mix with finely chopped basil.

   Required ingredients:

   • Crushed basil leaves: 0.3 glass