To avoid overcooked, watery zucchini, we cut them in half lengthwise and scored a crosshatch pattern into the cut sides with a sharp paring knife. We brushed the zucchini with olive oil and seasoned it with salt and pepper before charring it on the grill alongside a red bell pepper.
We then steamed the bell pepper and blended it with red wine vinegar, garlic, and toasted almonds to create a tangy sauce. For an herbaceous touch, we finished the sauce by folding in chopped basil right before serving.
