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Grilled Zucchini With Tomatoes

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“tastes great and makes zucchini fun...”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
  2. Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
  3. Remove from grill.
  4. Grill sweet peppers about 15 minutes or until skins are blistered and browned.
  5. Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
  6. Peel off skins. Cover and chill vegetables for at least 30 minutes.
  7. For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
  8. Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
  9. Store remaining dressing in the refrigerator for up to 2 weeks.

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