8 sweet peppers
2 summer squash, cut in half lengthwise and scored crosswise across the top
olive oil for brushing
¼ stick unsalted butter
¾ cup plus 2 tablespoons finely chopped fresh basil
1. Prepare the barbeque to medium-high heat. Grill peppers until charred on all sides. Transfer to a paper bag; roll top to close tightly. Let steam for 10 minutes. Peel and seed peppers. Cut onto ½-inch strips.
2. Brush squash with olive oil, sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 5 minutes. Transfer to a bowl, cover to keep warm.
3. Melt butter in a heavy, large skillet over medium-high heat. Add the pepper strips. Saute until heated through, stirring often, about 3-5 minutes. Stir in ¾ cups basil. Season to taste with salt and pepper. Spoon into the center of a large platter. Arrange squash around the peppers. Sprinkle remaining basil over and serve.