| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | 1 | servings | |
INGREDIENTS
| 2 | md | Zucchinis |
| 4 | lg | Roma; (or regular) tomatoes |
| Olive oil | ||
| 2 | lg | Red/or grteen sweet peppers; quartered and seeded |
| 1/2 | c | Balsamic vinegar |
| 2 | tb | Orange juice |
| 1 | tb | Honey |
| 8 | Fresh basil leaves; snipped, (about 1 T) | |
| 1 | ds | Dried oregano; (crushed) |
INSTRUCTIONS
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 garden's 'simply perfect grilling' Posted to bbq-digest by [email protected] on May 30, 1999, converted by MM_Buster v2.0l.
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