Marinated Pepper And Zucchini Slaw Topping Recipes

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Steps:

• Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
• Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
• Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
• Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
• Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
• Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
• Serve hot or cold!

MARINATED SLAW

Steps:

• In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.

ZUCCHINI SLAW

Steps:

• Mix dressing ingredients together.
• Mix slaw ingredients together.
• Pour over slaw tossing to coat.
• Chill for 1 hour.

MARINATED PEPPER AND ZUCCHINI-SLAW TOPPING

Steps:

• Combine the vinegar, olive oil, 1/4 teaspoon of salt and pepper in a medium bowl. Add the peppers and toss to coat with the marinade. Let stand at least 1 hour. Drain.
• In a small bowl, toss together the zucchini, lemon juice, remaining salt and pepper.
• When ready to assemble, top the pizza first with the marinated peppers and then with the zucchini slaw. Sprinkle with the Parmesan and basil and serve. Use on roasted garlic and rosemary crust.