Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.
Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
In a large bowl, toss vegetables with oil; season with salt and pepper.
Grill vegetables until tender, 6 to 8 minutes per side.
Return vegetables to bowl; toss with basil.