If you live in squash country you know when to start locking your car doors every summer. You pop out to go get the dry cleaning and hit the bank then you come back to your car to find a paper bag full of zucchini sitting there. And you don’t know which well meaning gardener left them for you.

I found the recipe below at squashrecipes.net while looking for new ways to eat zucchini.

This recipe is really simple, tastes great and is wonderful cold. I cook the vegetables in a caste iron skillet and burn the heck out of them and reducing the sauce takes more like 10 minutes.

Balsamic Glazed Vegetables

Zucchini and yellow squash tossed with red and yellow bell peppers, red onion, olive oil and garlic. Seasoned with salt and fresh ground pepper and smothered in a sauce of vinegar, brown sugar, and soy sauce.

Ingredients:

• 1 Red Bell Pepper, cut into 1 inch strips
• 1 Yellow Bell Pepper, cut into 1 inch strips
• 1 medium Zucchini, sliced diagonally 1/4 inch thick
• 1 medium Yellow Squash, sliced diagonally 1/4 inch thick
• 1 medium Red Onion, cut into 8 wedges
• 1 tablespoon Olive Oil
• 1 clove Garlic, minced
• 1 teaspoon Salt
• 1/4 teaspoon Ground Pepper
• 1/2 cup Balsamic Vinegar
• 2 tablespoon Brown Sugar
• 1 tablespoon Soy Sauce

Preparation:

1. Preheat grill to medium heat.
2. Add red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.
3. Place vegetables on oiled grill rack. Grill 10 minutes, turning once.
4. In small saucepan, bring vinegar, sugar, and soy sauce to a boil.
5. Reduce heat to low, simmer 5 minutes or until mixture thickens.
6. Pour sauce over vegetables.

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