Method

Cut zucchini on bias into 1/2-inch slices. (Cutting on the bias exposes more of the vegetable, less of the rind and allows for quicker cooking.  AND - it's elegant.)  Cut tomatoes into 1/2-inch slices. Brush both vegetables on all sides with olive oil.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.  When the grill is ready, brush the grill rack with vegetable oil. Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 2 to 3 minutes on each side, turning once.

Grill sweet peppers until skins are blistered and browned (about 15 minutes). Transfer peppers to a new brown paper bag.  Close bag and set aside for 5 to 10 minutes to continue cooking. Peel off skins. Cover and chill vegetables. In a small bowl, combine vinegar, orange juice and honey. Whisk or beat with a fork till well blended. Stir in basil. Drizzle over chilled vegetables. Store remaining dressing in the refrigerator for up to 2 weeks.

Makes 6 to 8 servings.

Contributor: junior trimmer

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