Summer Squash Salad
2 fresh zucchini
1 yellow squash
1 cup grape tomatoes
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
8 large fresh basil leaves, torn
Salt and pepper
Preheat grill to medium high heat.
Cut the ends off the zucchini and yellow squash and cut in half lengthwise. Using a spoon, gently scoop out the seeds. Brush cut side of the zucchini and yellow squash with half of the olive oil, season well with salt and pepper. Place zucchini and yellow squash cut-side-down on the grill and cook until tender, about 5-8 minutes. Remove from grill and cut on the bias into 1/2 inch wide pieces.
Toss zucchini and yellow squash with grape tomatoes, balsamic vinegar and remaining olive oil. Season to taste with salt and pepper, and sprinkle freshly torn basil over top. Serve chilled or at room temperature