4 Servings 60 min Cook
2 Tsp packed Brown Sugar
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Tbsp Balsamic Vinegar
3 1/2 Medium Zucchini
1/4 Cup Olive Oil
1 Tbsp, chopped Basil
Quarter peppers, removing ribs and seeds.
Cut squash lengthwise into 1/4-inch thick slices.
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.
