Grilled Red Pepper, Zucchini, Scallion, & Citrus Salsa Recipe

May 07, 2016

Grilled Red Pepper, Zucchini, Scallion, & Citrus Salsa Recipe

This is a super versatile vegetable and fruit salsa. It works with fish, shrimp, chicken, pork, or even lamb. Any leftovers are great on a sandwich or topped on grilled country bread for a wonderful bruschetta.


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Makes four - six servings.


  • 1 Tablespoon olive oil
  • 1 pink grapefruit halved
  • 1 orange halved
  • 1 lime
  • 1 medium zucchini, cut into quarters lengthwise
  • 1 large red bell peppers, seeds removed and cut into a few pieces so they can lay flat
  • 4 large scallions
  • 3 Tablespoons chopped fresh basil
  • Salt and pepper to taste


  1. Heat a grill to medium high and rub the olive oil on the grill grate. Place the grapefruit, orange, and lime cut side down on the grill and grill without moving for 3-4 minutes. Turn to make an x pattern on the fruit and remove to plate to cool.
  2. Place the zucchini quarters, red pepper, and scallions on the grill. Grill turning until charred on all sides, 3-7 minutes and remove to a plate to cool.
  3. Over a mixing bowl, squeeze the juice from 1/2 the grapefruit and the limes. With the remaining fruit, place on a cutting board and cut the peel away. Chop the fruit coarsely and add to the bowl.
  4. Next chop the zucchini, red pepper, and scallion, and add to the bowl. Season with salt, pepper, and chopped basil. Serve with any grilled meat fish or tofu.

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