Grill - Perfect for outdoor cooking and grilling various foods including zucchini and bell peppers.
Cutting Board - A sturdy surface to safely chop vegetables like zucchini and bell peppers.
Kitchen Shears - Useful for trimming and cutting veggies efficiently.
Oven Mitts - Protective gloves to handle hot grilling equipment or dishes.
Grill Brush - A brush used for cleaning the grill before and after cooking vegetables.
Mandoline Slicer - A slicer that can provide uniform thickness for zucchini, ensuring even grilling.
Kitchen Timer - Essential to monitor grilling time for optimal texture without burning the veggies.
Tongs - Grill-safe utensils for flipping and handling hot vegetables on the grill.
Vegetable Peeler - For peeling zucchini and removing any thick skin, if desired.
Paper Towels - Useful for blotting excess moisture from sliced veggies before grilling to prevent steaming instead of charring.
Grill Plates - Utensils specifically designed with a flat surface and handle, ideal for serving fattoush salad directly off 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, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)
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 adrianascaravan.com.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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