Fregola with Grill-Marinated Red Peppers & Zucchini
Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a large bowl, toss the peppers and zucchini with 2 Tbs. of the oil, 1 tsp. kosher salt, and 1/2 tsp. black pepper. Arrange the vegetables on the grill and cook, covered if using a gas grill, until they have nice grill marks, about 3 min. for zucchini and 5 min. for peppers. Flip and cook on until the other sides are well browned, too, another 3 to 5 min. Continue cooking and flipping occasionally until the zucchini is crisp-tender and the peppers are completely tender with very charred skins, 8 to 10 min. total for zucchini and 12 to 15 min. total for peppers. Transfer to a large cutting board to cool.
Scrape the charred skins off the peppers. Coarsely chop the vegetables and transfer to a large serving bowl. Toss with 2 Tbs. of the oil, the vinegar, chopped mint, and thyme. Season with salt and pepper to taste and let sit for up to 2 hours at room temperature.
Up to 1 hour before serving, bring a large pot of well-salted water to a boil. Add the pasta and cook, stirring occasionally, until just tender (about 10 minutes for fregola). Drain the pasta and toss with the vegetables. Drizzle with the remaining 1 Tbs. oil and season to taste with salt and pepper. Sprinkle with the torn mint and set out on the table for serving
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.4mg | 1 % | |
Potassium 84.5mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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