1. Heat a gas or charcoal grill to medium-high heat. Slice the zucchini and bell peppers into long strips and brush with some of the oil. Grill vegetables until grill marks form, about 3 minutes on each side.
2. Meanwhile crumble the Gorgonzola into a bowl and toss with the remaining olive oil, balsamic vinegar and almonds. Toss with the grilled vegetables and arrange on a plate. Top with fresh basil leaves.
Per serving: 332 calories, 27g fat, 10g saturated fat, 32mg cholesterol, 612mg sodium, 14g carbohydrate, 3g fiber, 6g sugar, 13g protein