ROASTED PEPPER SALAD

 

Items needed:

 

1 ea             red pepper

1 ea             yellow pepper

1 ea             zucchini

¼ cup          balsamic vinegar

½ cup          olive oil

1 t               chopped basil

to taste        salt and pepper

 

Method:

 

Cut the zucchini into long 1/8 thick planks. Brush with oil and place on BBQ cooking both sides.  After cooking, let cool down, then cut into strips. Place whole peppers into the fire and roast blackening all sides. After roasting, clean the outside of the peppers off and cut into thin strips, Mix all vegetables with oil and vinegar. Toss in chopped up basil and season with salt and pepper. Let set one hour before serving.