Grilled Zucchini Pepper Salad
Serving Size: Serves 6
1 1/2 pounds zucchini, cut lengthwise into 1/4 inch thick slices
2 red bell peppers, quartered
1/4 cup, divided Extra Virgin Olive Oil
2 Tablespoons Wine Country Kitchens Barrel-Aged Balsamic Vinegar
2 teaspoons packed light brown sugar
2 Tablespoons chopped basil
A great recipe to use up the summer's harvest. Complements chicken or beef on the grill!
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas), or heat a 2-burner grill pan over medium heat until hot. 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. 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.