Friday, September 25, 2009

Grilled Zucchini Pepper Salad

Yet another way to serve September's most bounteous vegetable (I usually have zucchini coming out my ears by this point). Marinated in balsamic vinegar and paired with red bell peppers. Sweet. Tangy. Delicious.

Try serving with: white fish with orange balsamic glaze.

Grilled Zucchini Pepper Salad
Recipe from Gourmet September 2009
Pictures by Caroline

1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons packed light brown sugar
2 tablespoons chopped basil
  1. If grilling, prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). If broiling, preheat oven to High broil.
  2. Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Grill (or broil), turning occasionally, until tender, 6 to 8 minutes total. 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.
  4. Whisk together vinegar, brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl.
  5. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Serve warm or at room temperature.
*I believe that peeling the peppers is supposed to allow more vinegar flavor to seep in. If you don't feel like peeling them (because, let's face it, peeling peppers can be a real pain if you haven't let them blister long enough under the heat), it will be just fine with the skins on.

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