Ingredients:
2 medium zucchini
4 large roma tomatoes
olive oil
2 large red sweet peppers or 2 large green sweet peppers, quartered and seeded*
1 tablespoon honey
8 fresh basil leaves, snipped ( about 1 tablespoon)
1 dash dried oregano, crushed
1/2 cup balsamic vinegar
2 tablespoons orange juice
Directions:
Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
Remove from grill.
Grill sweet peppers about 15 minutes or until skins are blistered and browned.
Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
Peel off skins. Cover and chill vegetables for at least 30 minutes.
For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
Store remaining dressing in the refrigerator for up to 2 weeks.
Servings: 6-8
Time preparation: 15 min.
Time total: 40 min.