Grilled Courgette Pepper Salad

Ingredients for Grilled Courgette Pepper Salad

• 675g courgette, cut lengthwise into 1/4-inch-thick slices

• 2 red peppers, quartered

• 60ml extra-virgin olive oil, divided

• 2 tablespoons balsamic vinegar

• 2 teaspoons packed light brown sugar

• 2 tablespoons chopped basil

How to make Grilled Courgette Pepper Salad

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.

Toss vegetables with 2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons 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 courgette crosswise into 1-inch pieces.

Whisk together vinegar, brown sugar, 1/4 teaspoons salt, 1/8 teaspoons pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavours to blend.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.