-
Chop 1 bell pepper and set aside the other 2 peppers.
-
Heat the 1 tablespoon of oil in a large skillet over medium heat. Add the chopped bell pepper, chile, onion, and garlic, and cook, covered, for 15 minutes. Stir in the tomatoes and vinegar, and cook 15 minutes longer.
-
Transfer the mixture to a food processor or blender, add the almond butter, and salt and pepper to taste. Process until smooth and creamy. Set aside.
-
Toss the zucchini, portobellos, and the remaining 2 bell peppers with enough olive oil to lightly coat. Season with salt and pepper, and grill until softened and lightly browned, turning once, 5 to 7 minutes per side.
-
While the vegetables are cooking, gently heat the reserved sauce.
-
To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.