Ingredients
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4 zucchini
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3 bell peppers
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¼ cup extra virgin olive oil
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1 (6 oz) pkg gorgonzola cheese
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1 tbsp balsamic vinegar
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½ cup dry roasted almonds
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⅓ cup basil
Steps
1
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.
2
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.
