- 4 medium zucchini, yellow or green, sliced into 1/4 -inch planks
- 2 cups green beans
- 1 cup sungold tomatoes
- 1 pint banana pepper
- 1 teaspoon olive oil, ½ teaspoon salt and ¼ black pepper for tossing both kinds of peppers in
- 1 pound shishito peppers, 1 teaspoon olive oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon + 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pistachio Pesto MAGIC ELIXIRS (click here for recipe)
Place the zucchini on a baking sheet and use the 2 tablespoons of olive oil to brush both sides of the planks. Use 2 teaspoons of salt and 1 teaspoon of black pepper to sprinkle one side of the planks with salt and pepper. Set Grill to medium heat and grill zucchini planks for 3-4 minutes per side, until done. (You can also cook the planks on the stove, see directions below.)
Toss all the peppers and 1/2 tsp salt, 1/4 tsp pepper and 1 tsp olive oil in a bowl. Turn grill to HIGH and grill the peppers on a grilling plate for about 6 minutes, flipping halfway through. Being sure they are charred a little bit.
Green beans, boil in water with 1 tablespoon of salt for 3 minutes. Transfer to ice bath for 1 minute to shock and cool, then pat dry.
Place 1 tsp of Pistachio Pesto MAGIC ELIXIRS onto each piece of zucchini and roll up. Repeat until you have filled all of the zucchini.
Assemble platter and enjoy!!
Alternate stove top directions for zucchini planks and vegetables: In large saute pan, over high heat, heat 1 tbsp olive oil. When hot, turn heat to medium. Place zucchini planks and vegetables in a single layer and cook for 1 1/2 minute on each side. Set aside and work in batches until all of the vegetables are done. (Add more olive oil if necessary.)
Teri’s short cut: Make Pistachio Pesto MAGIC ELIXIRS ahead of time (I always have some in my refrigerator). Slice your vegetables the night before. You can also blanch your green beans the night before, pat dry and store in an airtight container.