Grilled Peppers and Zucchini Salad with Relish

Ingredients

• 2 Red Peppers, washed & brushed with olive oil
• 3 each zucchini, washed & brushed with olive oil
• 2 tablespoons olive oil
• 2 red onion, peeled and minced
• 1 Tablespoon olive oil
• 1/4 Cup sugar
• 1/4 Cup water
• 1 Tablespoon fresh mint, chopped
• 1/4 Cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
• salt & pepper to taste

Directions

• 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 saut 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.