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grilled - Zucchini + Tomatoes in Citrus Vinaigrette

Source of Recipe

from bhg com


Recipe Link: www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=28806

The dressing in this recipe enhances the flavor of vegetables
without a lot of oil. The dressing may also be used as a marinade
for grilled chicken or seafood.

grilled - Zucchini + Tomatoes in Citrus Vinaigrette

2 medium zucchini, cut into 1/2 inch slices
4 large Roma tomatoes, cut into 1/2 inch slices,
...or use canned roasted red sweet peppers
Olive oil
2 large red or green sweet peppers, quartered and seeded
1 Tablespoon honey
1 teaspoon dried basil, or 1 tablespoon freshly minced
dash dried crushed oregano
1/2 cup Balsamic vinegar
2 tablespoons orange juice

Brush the zucchini and tomatoes on all sides with some oil.
Grill on the rack with the lid open, over medium/hot coals for
4 - 6 minutes, turning once. Remove and set aside.
Next grill the peppers for about 15 minutes, or until the skins
are blistered and browned.
Place the peppers into a new brown paper bag.
Close and set aside for 5 - 10 minutes. Then peel off the skins.
Cover and chill the vegetables for at least 30 minutes.
In a small bowl, combine the vinegar, orange juice, and honey.
Whisk until well blended.
Stir in the basil and oregano.
Drizzle some over the chilled vegetables.
Makes 6 - 8 servings.

Note:
Refrigerate the leftover citrus vinaigrette dressing up to 2 weeks.

Nutritional info per serving:
78 calories, total fat 3g, saturated fat .3g, cholesterol 0mg,
sodium 10mg, carbohydrate 14g, fiber 2g, protein 1g