Ingredients: 3 medium or 2 large zephyr squash 2 sweet peppers, any variety 1 yellow onion Oil Salt & pepper Fresh basil leaves, sliced (optional) 1 cup Marinated Tomatoes with liquid
Method: Slice peppers in half and remove seeds and stem. Remove stems from the squash and slice in half lengthwise. Cut the onion in half. Lightly brush the vegetables with oil and sprinkle with sea salt and pepper. When your barbecue is very hot, place the vegetables on the grill cut side down. Leave them there for 5-10 minutes, or until they begin to sweat and the cut sides have dark brown marks from the grill. If you like softer veggies, you can turn them over and cook both sides. When they are done, remove from the heat and let them rest until they are cool enough to handle. Slice thinly or julienne the vegetables. Add the sliced basil leaves (if desired) and more salt and pepper to taste. Toss the vegetables with diced marinated tomatoes, adding some of the marinating liquid. Serve warm or cold.