If you want to make this more of a meal, add some grilled chicken or shrimp, some avocado, or garbanzo beans.
1 lb zucchini (2 medium), halved lengthwise, ends removed
1 lb yellow squash (2 medium), halved lengthwise, ends removed
1 lb large asparagus spears
1/2 lb green beans, ends removed (use a grill pan to cook these so they don’t fall in!)
2 ears sweet yellow corn, shucked and cleaned
2 tbsp extra virgin olive oil
1 pint cherry or grape tomatoes, halved
2 cups spinach, shredded
1/4 cup chopped fresh basil leaves
Prepare vegetables then lightly coat with olive oil and a sprinkling of salt
Grill all but the tomatoes, spinach and basil until softened
(You could always pan cook the vegetables as well)
Let cool and then cut into 1 inch pieces.
Basil Vinaigrette adapted from: http://whatsgabycooking.com/basil-vinaigrette/
1 shallot or 1/4 cup red onion, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/4-1/2 teaspoons red pepper flakes depending on how much heat you like
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.