Grilled Zucchini

Ingredients

• Zucchini

  raw, with skin

  3 ½ medium or 686g

• Salt

  table

  1 tbsp or 18g

• Black pepper

  ground

  1 tbsp or 6g

• Garlic

  raw

  1 clove or 3g

Directions

1. Quarter peppers, removing ribs and seeds. Cut squash lengthwise into 1/4-inch thick slices.
2. 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.
3. 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.
4. 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.