Better Green Bean Salad

Place green beans on a piece of foil. Lightly coat green beans and squash with ½ tablespoon olive oil, salt, and black pepper.

Preheat grill to medium-high heat. Place foil with green beans and squash on the grill. Cook, covered, until green beans are beginning to soften and squash is lightly charred on both sides (flip the squash after about 3–5 minutes). Remove from heat. Let cool. Chop squash into bite size pieces.

In a large bowl, mix together vinegar, remaining olive oil, honey, mustard, and dried herbs. Add green beans, squash, tomatoes, and fresh basil to the bowl. Gently toss. Can be served immediately or chilled.