Grilled Zucchini and Bell Pepper Fattoush

Grilled Zucchini and Bell Pepper Fattoush Categories:
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Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita. Yield: Makes 4 to 6 servings ingredients On the grill
    3 medium  orange or red bell peppers, (about 1 pound), stemmed, seeded, quartered
    4 to 5 slender  zucchini, (about 1 pound), trimmed, cut lengthwise in half
    2 (5- to 6-inch)  pita breads, cut horizontally into 2 disks
      Olive oil, (for grilling)
For the dish
    1 (8-ounce)  cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
    12  cherry tomatoes, each halved
    3  green onions, thinly sliced
    1 cup (scant)  pitted Kalamata olives, halved
    1/2 cup (packed)  fresh mint leaves
    1/3 cup  chopped fresh cilantro
    1/2 cup  olive oil
    1/4 cup  fresh lemon juice
    1 teaspoon  ground cumin
    1 4-ounce piece  feta cheese, cut into 1/2-inch cubes (scant 1 cup)

Ground sumac* (optional)

*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from

Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

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