Grilled Zucchini with Tomatoes and Basil

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Ingredients

1. 1 1/2 lb tomatoes (preferably heirloom) cored, seeded, and roughly chopped
2. 1 T sherry vinegar
3. 1 t minced fresh garlic
4. 5 T extra-virgin olive oil, divided
5. 1 T sherry (optional)
6. 2 pounds zucchini ,cut lengthwise into 1/4-inch-thick slices
7. 1/2 t kosher salt
8. 1/2 t pepper
9. 4 fresh basil sprigs, plus extra leaves for garnish
10. Crusty bread

Instructions

1. Preheat a gas grill to high (450°F to 550°F). Or, lightly grease a grill pan, and place over medium-high until hot, about 2 minutes.
2. Meanwhile, combine tomatoes; sherry vinegar; garlic; 4 tablespoons of the oil; and, if desired, sherry in a medium bowl. Let stand 15 minutes.
3. Brush both sides of zucchini slices with remaining 1 tablespoon oil; sprinkle evenly with salt and pepper.
4. Arrange zucchini slices on grill grate or in grill pan, and grill, uncovered, until charred and just tender, 3 to 5 minutes per side. Remove grilled zucchini to a platter, and cover with aluminum foil to keep warm. (The foil will also trap steam and result in delicious zucchini juices.)
5. Just before serving, chop or tear basil leaves from sprigs, and add to tomato mixture.
6. Stir to combine; add salt and pepper, if needed, and immediately pour tomato salad andjuices over warm zucchini.
7. Serve immediately with crusty bread to sop up the juices.

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