Fregola with Grill-Marinated Red Peppers & Zucchini

Fregola with Grill-Marinated Red Peppers & Zucchini
Photo by Scott Phillips


  • 5 Tbs. Rosemary-Garlic Oil
  • ¾ lb. fregola
  • 3 Tbs. chopped fresh mint, plus 3 Tbs. torn mint leaves
  • 1 Tbs. red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 2 red bell peppers, cored and cut into four pieces
  • + 1 more ingredients
    • 1-¼ lb. zucchini (4 small), trimmed and quartered lengthwise

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, abo...

View full recipe at Fine Cooking


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