Grilled Zucchini Pepper Salad

by Brennans Market Admin

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.