4 sweet pepper
2 medium zucchini
1 small red onion
1/3 cup (75 mL) extra-virgin olive oil
3 tbsp (45 mL) white balsamic or balsamic vinegar
1 tsp (5 mL) minced fresh oregano or rosemary
1/2 tsp (2 mL) each salt and pepper
Core and seed sweet peppers; cut into 1-inch (2.5 cm) widths and place in large bowl. Cut zucchini lengthwise into 1/4-inch (5 mm) thick strips; add to bowl.
Cut onion into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Set aside on plate.
In bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter, peeling skins from peppers if desired. Drizzle with remaining dressing.