Instructions: Bias-cut zucchini into half inch slices. Cut tomatoes into half-inch slices. Brush both sides of both with olive oil. Grill for 2-3 minutes on each side. Place in bowl.

Grill peppers about 15 minutes till skins are charred. Place in sealed plastic bag or foil for 5-10 minutes to cool... then peel off the skins.

You can substitute bottled roasted red peppers. Add the peppers to the bowl, cover, and fridge for 2-24 hours.

Combine vinegar, orange juice, and honey in a bowl and stir in the basil and oregano. Drizzle over the chilled veggies.

Serve as a cold side by itself, or make a heartier dish by dumpin it over pasta.

perfect grilling

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