Grilled Zucchini Pepper Salad

A good recipe to help you use up that
mountain of fresh zucchini from the garden.

Ingredients:
1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons packed light brown sugar
2 tablespoons chopped basil
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Directions:
Prepare grill for direct-heat cooking over medium-hot charcoal
(medium-high heat for gas);or grill pan over medium heat until hot.
Toss vegetables with 2 tablespoon oil, 1/2 teaspoon salt,
and 1/4 teaspoon 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 zucchini crosswise into 1-inch pieces.
Whisk together vinegar, brown sugar, 1/4 teaspoon salt,
1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl.
Stir in vegetables and basil.Let stand 15 minutes for flavors to blend.