• 2 medium zucchini, trimmed and quartered
• 2 medium yellow squash, trimmed and quartered
• 1 small pack grape tomatoes, halved
• Mozzarella cheese balls (small), halved
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 2 cloves garlic
• 1 small shallot

Basil Dressing:

• 2 cups fresh basil leaves, loosely packed
• 1/3 cup extra virgin olive oil
• 1 small shallot, minced
• 2 Tbsp. rice wine vinegar OR apple cider vinegar
• 1 Tbsp. honey OR maple syrup (preferably Grade B)
• 1/2 tsp. sea salt

1. Add basil, extra virgin olive oil, shallots, vinegar, honey (or maple syrup) and sea salt to a blender and blend on medium to high speed until liquefied.
2. Pour into a glass jar and refrigerate.
3. In a large pan, warm extra virgin olive oil over medium heat, add shallots and sauté until translucent.
4. Add garlic and sauté until fragrant.
5. Add zucchini, squash, salt and pepper and sauté until squash begins to tenderize.
6. Add grape tomatoes and sauté for a few more minutes.
7. Plate vegetables, add mozzarella cheese and drizzle with basil dressing. Enjoy!