Grilled Zucchini and Summer Squash Salad

Recipe courtesy of Hudson Valley Harvest

Photo by Lesley Rozycki

Ingredients (serves 4):
3-4 medium Zucchini
2-3 Yellow Squash
1 Red Bell Pepper
1/2 lb. Tomatoes
1 8oz. pkg. Fresh Mozzarella
6 leaves of Basil, torn
Olive oil
1 tsp. dried Basil
1 tsp. dried Thyme
1 tsp. dried Rosemary
Salt and Pepper
Balsamic Glaze

Directions:
1) Slice the zucchini and summer squash into strips, about 1/4" thick. Cut the pepper in half, removing the stem and seeds. Cut the tomatoes in half and set aside.

2) Brush the sliced zucchini, squash and pepper with olive oil on both sides and season with the dried herbs and salt and pepper.

3) Turn on and heat your grill to medium-high heat. Working in batches, grill the vegetables until slightly charred and tender (about 7 minutes for the squash/zucchini and 10 minutes for the pepper). Slice the cooked pepper into strips. Arrange the cooked vegetables on a platter with the tomatoes. Tear the mozzarella into bite-sized pieces as well as the basil and add to the salad. Drizzle a generous amount of balsamic glaze on top and serve.