2 Red Peppers, washed & brushed with olive oil 

3 each zucchini, washed & brushed with olive oil 

2 T. olive oil

2 red onion, peeled and minced 

1 T. olive oil

1/4 C. sugar

1/4 C. water

1 T. fresh mint, chopped

1/4 C. lemon vinaigrette (3 to 1 olive oil to lemon juice)

Salt & pepper to taste 

 

Grill peppers (or roast in 400° oven) until skin is chared and blistered. Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side. In a 10″ pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.