PREP 20 min | COOK 20 min | SERVES 6 
INGREDIENTS
3 medium green zucchini
3 medium yellow summer squash
2 whole red onions
2 medium fennel bulbs
2 red bell peppers
1 yellow bell pepper
¼ cup olive oil for grilling
2 cups grape or cherry tomatoes
¼ cup fresh basil leaves
FOR THE DRESSING
¼ cup good quality olive oil
Zest of half a lemon
Juice from one lemon (¼ cup)
1 tsp Dijon mustard
½ tsp salt
Few grinds black pepper
INSTRUCTIONS
Heat grill to the hottest temperature.
Cut the ends off the zucchini and summer squash then cut in half lengthwise. Place on tray.
Cut the top off the red onions but leave the root attached. Cut it in quarters, leaving root attached to each quarter. This will help keep it together while grilling. Place on tray.
Cut the fennel in half, leaving root attached. Place on tray.
Cut the peppers in half. Remove core and seeds and place the halves on tray with vegetables.
Brush all of the vegetables on all sides with olive oil.
Once all of the vegetables are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side. Depending on your grill, the time to cook will vary but different vegetables will take different amounts of time. The onions and fennel took the longest and the zucchini and squash took the least. Just remove back to the trays once each is grilled.
Cut each vegetable into bite sized pieces and place in a large bowl.
Cut all of the tomatoes in half and add to the bowl.
Make the dressing by combining all ingredients and add enough to bowl to coat the vegetables along with the fresh basil. Toss until combined and serve.