Grilled vegetable salad

Serves 4-6

• 4 small/medium zucchini and/or squash, cut lengthwise into 3-4 slices

• 3-4 scallions, bottoms and a few inches tops trimmed off

• 6 carrots, cut in half lengthwise, or 3 fennel bulbs, trimmed and sliced from top to bottom

• 2 tbs. olive oil

• 1 tbs. lemon juice

• 1/2 tsp. salt

• fresh ground black pepper

• fresh basil and parsley, chopped, to garnish

Toss the vegetables in the oil, lemon juice, salt and pepper. 

When grill is hot, grill vegetables for 2-3 minutes on each side, working in batches if needed. 

Let cool a few minutes on a plate or tray. 

Cut the grilled vegetable into 2 or 3 pieces each. Arrange on the plate or tray, season with salt and pepper if needed, and garnish with the basil and parsley. 

---