Name: Grilled Zucchini and Bell Pepper Fattoush
Yield: Makes 4 to 6 servings
Ingredients: 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.

Image may contain Food Salad Plant Vegetable and Meal

Grilled Zucchini and Bell Pepper FattoushTina Rupp

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.

Recipe information

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, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread

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 adrianascaravan.com.

Preparation

Step 1
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.
Step 2
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.
Step 3
Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

TagsSalad Middle Eastern Bell Pepper Vegetable Zucchini Squash Olive Feta Cheese Dairy Side Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Grilling Summer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

Our 32 Favorite Bread Salad Recipes
These panzanella variations are proof that salads should have more carbs.

Recipe information

Ingredients

On the grill

For the dish

Preparation

Step 1

Step 2

Step 3

Recipe notes

Our 32 Favorite Bread Salad Recipes