Ingredients
2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
2 yellow bell peppers, seeds and ribs removed
1/4 cup olive oil
Salt and pepper
1/4 cup thinly sliced fresh basil
Preparation
Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
In a large bowl, toss vegetables with oil; season with salt and pepper.
Grill vegetables until tender, 6 to 8 minutes per side.
Return vegetables to bowl; toss with basil.
