Sometimes being simple is best, like the grilled veggies and a hint of cheese in this satisfying salad.
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
¼ cup extra virgin olive oil
One 6 ounce package Gorgonzola cheese
1 Tablespoon balsamic vinegar
½ cup dry roasted almonds
⅓ cup fresh 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 minutes, 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 and serve.