Lighten it up with this fresh and crisp Mediterranean inspired salad!

INGREDIENTS:

• Canola oil for grill grates
• 3 small zucchini (about 1 pound), halved lengthwise
• 3 small yellow squash (about 1 pound), halved lengthwise
• 2 tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 tsp. lemon zest, plus 1/2 a whole lemon
• 1/2 small jalapeño pepper, thinly sliced
• 1/2 tsp. pure honey
• 2 scallions, thinly sliced
• 1/2 c. fresh basil, torn

DIRECTIONS:

1. Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil.
2. Brush zucchini and squash with 1 tablespoon olive oil. Season with salt and pepper.
3. Grill zucchini, squash, and lemon half, cut sides down, until charred and just tender, 3 to 4 minutes.
4. Transfer to a cutting board; cut zucchini and squash into 2-inch pieces.
5. Squeeze juice from grilled lemon into a bowl. Add lemon zest, jalapeño, honey, and remaining tablespoon olive oil and whisk to combine.
6. Season with salt and pepper. Add zucchini, squash, scallions, and basil and toss to combine.