Ingredients •1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices •2 red bell peppers, quartered •1/4 cup extra-virgin olive oil, divided •2 tablespoons balsamic vinegar •2 teaspoons packed light brown sugar •2 tablespoons chopped basil
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.
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.
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.
From Gourmet | September 2009 by Ruth Cousineau Nutrition Information per serving (4 servings) POWERED BY EdamamCalories183 Carbohydrates13 g (4%) Fat14 g (22%) Protein3 g (5%) Saturated Fat2 g (10%) Sodium19 mg (1%) Polyunsaturated Fat2 g Fiber3 g (12%) Monounsaturated Fat10 g Cholesterol0
Sheldon Landscape is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in Lake Geneva, WI, and surrounding communities including Delavan Lake, Fontana, and Williams Bay, WI.