Grilled Zucchini Pepper Salad

Ingredients

• Brown sugar

  2 tsp packed or 9g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Balsamic vinegar

  2 tbsp or 32g

• Zucchini

  Summer squash, includes skin, raw

  3 ½ medium or 686g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Quarter peppers, removing ribs and seeds. Cut squash lengthwise into 1/4-inch thick slices.
2. 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.
3. 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.
4. 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.

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• Easy Grilled Chicken
• Hummus and Grilled Vegetable Wrap
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• California Grilled Veggie Sandwich
• Roasted Zucchini and Bell Pepper
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