COOK IT.
Preheat your Green Mountain Grill to 350 degrees.
While the grill is heating up, slice the veggies. Once the grill is at temperature, put the veggies on. Check the veggies every so often to ensure they are not burning – the garlic and peppers will cook the quickest. Don’t let the garlic burn, just put it on long enough to soften and get some smoke. As char marks form, turn the veggies over and let the other side cook. Ideally you are looking for good char marks and for the veggies/watermelon to caramelize on the grill.
NOTE, the watermelon will not get as charred as the rest of the veggies unless you sliced it extremely thin and that is okay. The inherent nature of this fruit having so much water content makes it take longer to get char marks- be patient.
As veggies develop the char marks, remove them and let them cool in a big bowl.
Once all veggies have been removed, place them in a very large pot and get out your stick blender.
Now, go ahead and add the additional ingredients: balsamic, olive oil, water, sea salt and pepper and the basil leaves. Pulse the content with the immersion blender until it is pureed. Don’t over puree it, you want it to have the consistency of a fine salsa.