Grilled Zucchini Pepper Salad
A colorful summer salad featuring grilled zucchini and bell peppers tossed in a sweet balsamic dressing with fresh basil. Perfect as a side dish or light meal.
Ingredients
- •1½ pounds zucchini
- •2 whole red bell peppers
- •¼ cup extra-virgin olive oil
- •2 tablespoons balsamic vinegar
- •2 teaspoons light brown sugar
- •2 tablespoons basil
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure , or heat a 2-burner grill pan over medium heat until hot.
10 min
- 2.
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.
25 min
- 3.
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.
15 min
