1 tbsp (15 ml) olive oil

1 yellow or red bell pepper, seeded and cut into 4 wedges

2 yellow zucchini, cut into slices ¼ inch (1/2 cm) thick on an angle

Preheat the grill, setting the burners on high. Oil the grate.

Oil the bell peppers and zucchini. Season with salt and pepper. Place the peppers on the grill, skin side down. Brush with oil and cook for 8 to 10 minutes or until the skin is well charred. Place the peppers in an airtight container. Let cool. Remove the skin. Set aside.

Grill the zucchini on each side. Set aside.

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