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Ingredients
- 2 med Zucchinis
- 4 lrg Roma, (or possibly regular) tomatoes Extra virgin olive oil
- 2 lrg Red/or possibly grteen sweet peppers, quartered and seeded
- 1/2 c. Balsamic vinegar
- 2 Tbsp. Orange juice
- 1 Tbsp. Honey
- 8 x Fresh basil leaves, snipped, (about 1 Tablespoons)
- 1 dsh Dry oregano, (crushed)
Directions
- Bias-cut zucchini into half inch slices. Cut tomatoes into half-inch slices. Brush both sides of both with extra virgin olive oil. Grill for 2-3 min on each side. Place in bowl.
- Grill peppers about 15 min until skins are charred. Place in sealed plastic bag or possibly foil for 5-10 min to cold... then peel off the skins.
- You can substitute bottled roasted red peppers. Add in the peppers to the bowl, cover, and fridge for 2-24 hrs.
- Combine vinegar, orange juice, and honey in a bowl and stir in the basil and oregano. Drizzle over the chilled veggies.
- Serve as a cool side by itself, or possibly make a heartier dish by dumpin' it over pasta.
- perfect grilling'
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 554g | |
| Calories 251 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 1203mg | 34% |
| Total Carbs 54.95g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 45.37g | 30% |
| Protein 5.52g | 9% |
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