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Grilled Zucchini with Tomatoes

2 medium Zucchinis
4 large Roma; (or regular) tomatoes
Olive oil
2 large Red/or green sweet peppers;
1/2 cup Balsamic vinegar
2 tablespoons Orange juice
1 tablespoon Honey
8 Fresh basil leaves; snipped,
1 dash Dried oregano; (crushed)

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 gardens simply perfect grilling Posted to bbq-digest by JLipsitt@aol.com on May 30, 1999, converted by MM_Buster v2.0l.

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