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Grilled Zucchini Pepper Salad

Name: Grilled Zucchini Pepper Salad
Ingredients: 1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices; 2 red bell peppers, quartered; 1/4 cup extra-virgin olive oil, divided; 2 tablespoons balsamic vinegar; 2 teaspoons packed light brown sugar; 2 tablespoons chopped basil

A small grocery run gets this on the table.

Ingredients

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directions

1.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
2.
Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces.
3.
Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.

Recipes sourced from Epicurious.com.

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