Grilled zucchini with tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchinis |
| 4 | larges | Roma; (or regular) tomatoes |
| Olive oil | ||
| 2 | larges | Red/or grteen sweet peppers; quartered and seeded |
| ½ | cup | Balsamic vinegar |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Honey |
| 8 | Fresh basil leaves; snipped, (about 1 T) | |
| 1 | dash | Dried oregano; (crushed) |
Directions
Bias-cut zucchini into half inch slices. Cut tomatoes into half-inch slices. Brush both sides of both with olive oil. Grill for 2-3 minutes on each side. Place in bowl.
Grill peppers about 15 minutes till skins are charred. Place in sealed plastic bag or foil for 5-10 minutes to cool... then peel off the skins.
You can substitute bottled roasted red peppers. Add the peppers to the bowl, cover, and fridge for 2-24 hours.
Combine vinegar, orange juice, and honey in a bowl and stir in the basil and oregano. Drizzle over the chilled veggies.
Serve as a cold side by itself, or make a heartier dish by dumpin' it over pasta.
Jeff Lipsitt The Boston Butt source: better homes and garden's 'simply perfect grilling'
Posted to bbq-digest by JLipsitt@... on May 30, 1999, converted by MM_Buster v2.0l.