Grilled Zucchini and Bell Pepper Fattoush

Grilled Zucchini and Bell Pepper Fattoush Recipe from Lebanon

Region / culture: Lebanon | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Zucchini and Bell Pepper Fattoush is a delicious and refreshing Middle Eastern salad that combines grilled vegetables with a tangy dressing. This dish is perfect for a summer barbecue or as a light and healthy meal.

History

Fattoush is a traditional Middle Eastern salad that typically includes a mix of fresh vegetables, herbs, and toasted or fried pieces of pita bread. The addition of grilled zucchini and bell peppers adds a smoky flavor to the dish, making it a unique and flavorful twist on the classic recipe.

Ingredients

On the grill

3 medium orange or red bell peppers (about 1 lb (454 g)), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 lb (454 g)), trimmed, cut lengthwise in half
2 (5- to 6 inches) pita breads, each cut horizontally into 2 disks, or two 6x4x0.5 inch slices country white bread
olive oil (for grilling)

For the dish

1 (8 oz (227 g)) cucumber, peeled, halved, seeded, cut into 0.5 inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted kalamata olives, halved
0.5 cup (packed) fresh mint leaves
0.33 cup chopped fresh cilantro
0.5 cup olive oil
0.25 cup fresh lemon juice
1 tsp ground cumin
1 x 4 oz (113 g) piece feta cheese, cut into 0.5 inch cubes (scant 1 cup)
ground sumac [1] (optional)

How to prepare

Prepare the barbecue at medium heat.
Brush both sides of the peppers, zucchini, and bread with oil.
Lightly sprinkle with salt and pepper.
Grill the peppers and zucchini, turning often, until slightly charred and tender, about 6 minutes.
Transfer the grilled vegetables to a baking sheet lined with foil.
Grill the bread until lightly charred and crisp, turning often, about 3 minutes.
Transfer the bread to the baking sheet with the vegetables and let it cool.
Tear the bread into 1-inch pieces.
If preparing ahead, the vegetables and bread can be made up to 2 hours in advance. Let them stand at room temperature.
Cut the peppers lengthwise into 0.5-inch-wide strips, then crosswise into 0.5-inch pieces.
Cut the zucchini in half lengthwise, then crosswise into 0.5-inch pieces.
Place the peppers and zucchini in a large bowl.
Add cucumber, tomatoes, green onions, olives, mint, and cilantro to the bowl and toss to combine.
Add the torn bread pieces.
In a small bowl, whisk together 0.5 cup of oil, lemon juice, and cumin until well blended.
Season the dressing with salt and pepper to taste.
Add the dressing to the salad and toss to coat.
Gently mix in the feta cheese.
Transfer the salad to a large serving bowl.
Serve the salad, and if desired, sprinkle ground sumac over it.

Variations

Add grilled eggplant or asparagus for additional flavor and texture.
Substitute feta cheese with goat cheese or labneh for a different taste.
Add toasted pine nuts or almonds for a crunchy element.

Cooking Tips & Tricks

Make sure to brush the vegetables and bread with oil before grilling to prevent sticking and to help them achieve a nice char.

- Be sure to grill the vegetables until they are slightly charred and tender, as this will enhance their flavor.

- If preparing the vegetables and bread ahead of time, let them stand at room temperature before assembling the salad to allow the flavors to meld together.

Serving Suggestions

Grilled Zucchini and Bell Pepper Fattoush can be served as a side dish with grilled meats or as a light lunch on its own. It pairs well with grilled chicken or lamb kebabs.

Cooking Techniques

Grilling the vegetables adds a smoky flavor to the dish and enhances their natural sweetness. Be sure to grill the vegetables until they are slightly charred and tender for the best results.

Ingredient Substitutions

Use yellow or orange bell peppers instead of red for a different color and flavor profile.

- Substitute parsley for mint if desired.

- Use gluten-free bread for a gluten-free version of the dish.

Make Ahead Tips

The grilled vegetables and bread can be prepared up to 2 hours in advance and stored at room temperature. Assemble the salad just before serving to maintain the freshness of the ingredients.

Presentation Ideas

Serve Grilled Zucchini and Bell Pepper Fattoush in a large serving bowl garnished with fresh herbs and a sprinkle of sumac for a colorful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer like a wheat beer. It also complements Middle Eastern dishes such as hummus and tabbouleh.

Storage and Reheating Instructions

Leftover Grilled Zucchini and Bell Pepper Fattoush can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat or enjoy it cold.

Nutrition Information

Calories per serving

310

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 21g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 25% DV

- Vitamin C: 120% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains: Wheat (bread), Dairy (feta cheese)

Summary

Grilled Zucchini and Bell Pepper Fattoush is a nutrient-rich dish that is high in vitamins A and C, as well as fiber. It is a healthy and satisfying option for a light meal or side dish.

Summary

Grilled Zucchini and Bell Pepper Fattoush is a flavorful and nutritious salad that combines grilled vegetables with a tangy dressing. This dish is perfect for a summer barbecue or as a light and healthy meal. Enjoy the smoky flavors and fresh ingredients in this Middle Eastern-inspired dish.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook at a yard sale. The title, "Grilled Zucchini and Bell Pepper Fattoush," caught my eye and I knew I had to try it.

Growing up, my family didn't have many fancy dishes. We lived a simple life, with meals consisting of whatever we could afford or grow in our garden. But as I got older and started exploring the world of cooking, I developed a passion for trying new recipes and flavors.

I remember bringing the cookbook home and flipping through its pages, my eyes lighting up at the sight of all the delicious recipes it held. But there was something about the Grilled Zucchini and Bell Pepper Fattoush that drew me in. The combination of grilled vegetables, fresh herbs, and tangy dressing sounded like the perfect summer dish.

I set out to gather all the ingredients I needed and spent the afternoon preparing the dish. As I grilled the zucchini and bell peppers, the smell of charred vegetables filled the air, making my mouth water in anticipation. I chopped up some fresh mint and parsley, mixed them with the grilled vegetables, and tossed everything in a lemony dressing.

The first bite was like a burst of sunshine in my mouth. The grilled vegetables were tender and smoky, the herbs added a brightness, and the dressing tied everything together with its tangy flavor. I knew I had found a new favorite recipe.

Over the years, I've made this Grilled Zucchini and Bell Pepper Fattoush countless times, each time tweaking the ingredients and proportions to suit my taste. I've shared it with friends and family, who have all raved about its deliciousness. It has become a staple in my culinary repertoire, a dish that never fails to impress.

But what makes this recipe truly special to me is not just its flavors, but the memories it holds. Every time I make it, I'm transported back to that warm summer day when I first discovered it. I can almost hear the sizzle of the vegetables on the grill, smell the fragrant herbs, and taste the tangy dressing on my tongue.

As I continue to cook and experiment in the kitchen, I always come back to this recipe. It reminds me of the joy I find in cooking, the pleasure of sharing delicious food with loved ones, and the endless possibilities that lie in trying new things.

So here's to the Grilled Zucchini and Bell Pepper Fattoush, a recipe that has brought me so much happiness and satisfaction. May it continue to be a part of my culinary journey for years to come. And may it bring a smile to the faces of all who have the pleasure of tasting it.