Sometimes simple is best, like the grilled veggies in this satisfying salad.
3 bell peppers
¼ cup extra virgin olive oil
1 (6 oz) pkg gorgonzola cheese
1 tbsp balsamic vinegar
½ cup dry roasted almonds
⅓ cup basil
Heat a gas or charcoal grill to medium-high heat. Slice the zucchini and bell peppers into long strips and brush with some of the oil. Grill vegetables for about 3 min., or until grill-marks form, on each side.
Meanwhile, crumble the gorgonzola into a bowl and toss with the remaining olive oil, balsamic vinegar, and almonds. Toss with the grilled vegetables and arrange on a plate. Top with fresh basil.