One of my favorite side dishes to serve in the summer is grilled peppers and zucchini. They are so fresh and sweet during the summer months, and I love how they get that nice smoky charred taste from the grill. I make these veggies almost every week in the summer and we can’t seem to get enough of them! The best part about this dish is that it’s SO easy to make. You could use any type of summer squash you like – zucchini, yellow straightneck squash, or yellow crookneck squash. And the different kinds of peppers available in the summer are endless! I prefer to use red, orange, and yellow bell peppers, and poblano peppers. Poblano peppers have a deep, yet still mild, flavor and are best in the summer.

So make sure to add these grilled vegetables to your next summer barbecue! No outdoor space or grill? No worries! You could also cook them over a stove top grill pan 😉

Recipe
Yield: 2 servings

INGREDIENTS:
3 bell peppers (choose your favorite colors), seeded and quartered
2 zucchini, sliced lengthwise into 1/4-inch-thick rectangles
2 yellow squash, sliced lengthwise into 1/4-inch-thick rectangles
1/4 cup extra virgin olive oil
2 tsp. herbs de Provence
kosher salt
freshly ground black pepper

DIRECTIONS:
1. Place vegetables into a large bowl. Drizzle oil over vegetables and sprinkle with herbs, salt, and pepper. Toss with hands to evenly coat vegetables. Marinate for at least 15 minutes.
2. Meanwhile, prepare the barbecue or grill pan over medium-high heat.
3. Working in batches, grill vegetables until tender, about 4 to 5 minutes each side for the peppers, and about 2 to 3 minutes each side for the zucchini and yellow squash.