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Grilled Zucchini Pepper Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6

Ingredients

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

Adapted From:Epicurious.com

Description
A great recipe to use up the summer's harvest. Complements chicken or beef on the grill!

Preparation
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.