West Rome IGA Recipes


Grilled Zucchini with Roasted Peppers and Potatoes

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: Serves 6


12 mini redskin potatoes
Extra virgin olive oil
Salt to taste
Pepper to taste
3 zucchini, sliced in half lengthwise
2 red bell peppers, seeded and halved
1/4 cup extra virgin olive oil
Freshly ground black pepper
1/4 cup chopped fresh basil leaves

Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 247.6
Calories From Fat: 126
Total Fat: 14.4g
Saturated Fat: 2.1g
Cholesterol: 0.0mg
Sodium: 107.9mg
Total Carbohydrates: 28.5g
Dietary Fiber: 4.6g
Sugars: 1.6g
Protein: 3.8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Toss potatoes in a small amount of olive oil in a shallow roasting pan. Salt and pepper and roast at 350 degrees F. for 25 to 30 minutes.

Grill the zucchini cut side down about 4 to 5 minutes. Place red bell peppers directly over gas burner for 3 to 4 minutes, turn until all sides are charred.

Cut into 1- to 2- inch size pieces. Drizzle and toss all the vegetables with 1/4 cup of olive oil and sprinkle with salt, pepper and basil.

Arrange the vegetables on a platter.

*The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Allen T Sullivan, IL

“Delicious grill flavor and made a perfect side for our ribeyes!”

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West Rome IGA Recipes