Ingredients:
2 Yellow Squash
2 Green Zucchini
1 Red Pepper
* Sea Salt
* Black Pepper
* Olive Oil
* Crushed Dry Basil
Preparation
Leave peel on squash and zucchini and cut in half 2x, widthwise and lengthwise. In a bowl mix together salt, pepper, basil, and oil. Coat the squash and zucchini well in the oil dressing.
Preparation - Indoors
If grilling indoors, you are most likely using a cast iron griddle or griddle pan. Heat griddle over medium heat with a light spray of oil. On one of the burners, char the pepper turning until the skin blackens and can be removed. Do not worry during this span of time if the pepper catches fire (just turn it to put it out). Place squash and zucchini on the griddle and leave face down for 7 - 10 minutes leaving deep grill marks caramelizing the surface.
Preparation - Outdoors
If grilling outdoors, place squash, zucchini and pepper on the grill grate over medium / high heat. Turn pepper occasionally until it is charred all the way around. Cook squash and zucchini for 5 - 7 minutes on direct flame until leaving deep grill marks and caramelizing the surface.
Remove from heat and cut pepper, zucchini, and squash into 1/2" chunks. Mix together in a large bowl dressing with additional olive oil and sea salt and let rest before serving.
Serving
Goes well along side steak, chicken, burgers, and anything else that can be grilled.
