Grilled Summer Salad

I was once served a meal where every dish included the hostesses favorite summer ingredients - corn, zucchini, tomatoes and basil - in some way.

Browsing Epicurious this week, I came across a Zucchini Corn Salad recipe, with all raw ingredients - I thought it would be a good starting point - but made a few (ok a lot) changes.

Here's what I came up with:

Deb's Grilled Summer Salad

4 medium zucchini

2 ears corn

extra virgin olive oil

1 container grape tomatoes

Juice of 2 lemons

1 teaspoon salt (more or less to taste)

1/2 teaspoon freshly ground pepper (more or less to taste)

large handful basil leaves, cut into fine strips

Slice the zucchini lengthwise into 1/2 inch slices and brush with olive oil. Grill for 2 minutes on each side on preheated grill. Brush corn with olive oil and grill, turning to cook all sides, until cooked with light grill marks. Set zucchini and corn aside to cool.

When cool, cut zucchini intro 1/2 inch dice. Cut corn from cobs. Half grape tomatoes. Put all vegetables in large bowl. Add lemon juice, salt and pepper and mix well. Gently stir in basil. Toss and serve.