- 4 small uncooked zucchini, halved lengthwise
- 2 medium yellow pepper(s), quartered
- 2 medium sweet red pepper(s), quartered
- 2 medium uncooked vidalia onion(s), cut into 1/2-inch-thick slices
- 2 spray(s) olive oil cooking spray
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 3 Tbsp chives, fresh, snipped
Preheat grill or grill pan. Place vegetables on a cutting board and coat with cooking spray.
Grill vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Remove to cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.
Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator. Yields about 1 cup per serving.
Flavor Booster: For an aromatic vegetable mix, thread vegetable chunks on fresh rosemary branches that have been soaked in cold water. Cut the zucchini and onion into chunks, not slices. Grill as the recipe directs.
This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!