Grilled Zucchini


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 teaspoons finely chopped fresh sage
  • 2 large clove garlic, minced
  • 1 small jalapeno pepper, minced
  • 3 large zucchini, cut into 1/2-inch pieces
  • 2 teaspoons white wine vinegar
  • Salt and black pepper to taste
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley


  1. Heat the oil over medium-high heat on your grill.  Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.
  2. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.
  3. Add the zucchini, vinegar, salt and pepper.  Stir to combine.
  4. Cover and cook, stirring occasionally, until the zucchini begins to soften, 6 to 8 minutes.
  5. Uncover and add the red bell pepper and parsley.
  6. Cook until the zucchini is completely soft and lightly born, 6 to 8 minutes more.
Cedar Creek Sculptures
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