Recipe - Grilled Zucchini With Tomatoes

2 md Zucchinis
4 lg Roma; (or regular) tomatoes
Olive oil
2 lg Red/or grteen sweet peppers;
quartered and seeded
One half cup Balsamic vinegar
2 tablespoon Orange juice
1 tablespoon Honey
8 Fresh basil leaves; snipped,
(about 1 T)
1 ds Dried oregano; (crushed)

Biascut zucchini into half inch slices. Cut tomatoes into halfinch
slices. Brush both sides of both with olive oil. Grill for 23 minutes on
each side. Place in bowl.

Grill peppers about 15 minutes till skins are charred. Place in sealed
plastic bag or foil for 510 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 224 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 bbqdigest by JLipsitt@aol.com on May 30, 1999, converted by
MM_Buster v2.0l.