Grilled Zucchini With Tomatoes

1. 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. 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. 3

   Remove from grill.

4. 4

   Grill sweet peppers about 15 minutes or until skins are blistered and browned.

5. 5

   Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.

6. 6

   Peel off skins. Cover and chill vegetables for at least 30 minutes.

7. 7

   For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.

8. 8

   Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.

9. 9

   Store remaining dressing in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.