Grilled Zucchini With Tomatoes

• 2 medium zucchini
• 4 large roma tomatoes
• olive oil
• 2 large red sweet peppers or 2 large green sweet peppers, quartered and seeded*
• 1 tablespoon honey
• 8 fresh basil leaves, snipped (about 1 tablespoon)
• 1 dash dried oregano, crushed
• 1/2 cup balsamic vinegar
• 2 tablespoons orange juice

1. Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
2. Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
3. Remove from grill.
4. Grill sweet peppers about 15 minutes or until skins are blistered and browned.
5. Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
6. Peel off skins. Cover and chill vegetables for at least 30 minutes.
7. For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
8. Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
9. Store remaining dressing in the refrigerator for up to 2 weeks.

zucchini, roma tomatoes, olive oil, red sweet peppers, honey, basil, oregano, balsamic vinegar, orange juice

Taken from www.food.com/recipe/grilled-zucchini-with-tomatoes-134858 (may not work)