Cooking with Kelly: Perfect Summer Grilled Vegetable Entree

Now that my garden is in full swing, I almost have more produce than I can handle.  It's a great problem to have.  I'm growing squash, zucchini, tomatoes, lettuce and a host of herbs. A few days ago, I wanted to use up as much of it as possible to not let a single thing go to waste.  It was so tasty, Tim and I both had seconds and didn't have any leftovers.

Summer Grilled Vegetable Entree
1 squash
1 zucchini
1 Tablespoon olive oil
3 tomatoes
1 bunch of basil (to taste)
Coarse salt
Freshly ground pepper

Preheat the grill on high.  Slice the squash and zucchini into1/2-inch rounds, then brush with olive oil on both sides. Place the zucchini and squash on the grill and turn the heat down to medium.  Cook roughly three minutes per side or until the veggies are charred.

Meanwhile, slice the tomatoes, then cut into quarters.  Tear the basil into small pieces, then add to the tomatoes. Once cooled, slice the other veggies into quarters as well, then season with salt and pepper to taste and toss to combine.  Can be served warm or cold.

Serve alongside a salad to use up even more veggies!