Fresh vegetables grilled and dressed simply with a reduction of orange juice mixed with basil-infused oil. In a small nonreactive saucepan, bring the orange juice to a boil over high heat. Reduce the heat to medium-low and simmer until reduced to 1 tablespoon. Remove from the heat and whisk in 1 tablespoon of the basil oil. Set aside. Preheat the gril to high and brush rack with oil. Brush the tomato and onion slices on both sides with the remaining oil and sprinkle with salt and pepper. Grill the tomato and onion slices for 2 to 4 minutes on each side, or just until charred andsoftened. Arrange the tomato, onion, and mozzarella slices in rows, overlapping the slices on a serving platter. Garnish with basil, drizzle with the orange dressing and serve. To make basil oil: heat oil in a skillet or small pan over medium heat. Add fresh basil leaves; stir and simmer for 2 to 10 minutes or to taste. Set aside to cool; strain. Use within 24 hours. NOTES : Here is a grilled version of the classic tomato, basil and mozzarella salad. Try to buy freshly smoked mozzarella and firm tomatoes. A grill rack is helpful. Recipe by: Italian Grilling: Light and Simple by Jean Galton