Grilled Zucchini and Green Bean Salad

Preheat grill to high heat for at least 10 minutes.

Place the beans and zucchini into a large bowl. Add olive oil, Italian seasoning and a sprinkle of salt and pepper and toss until evenly coated. Place directly onto the grill, spreading out evenly, and cook until nice and charred, about 10–13 minutes, stirring occasionally.

While veggies cook, place balsamic vinegar and dates into a small food processor (mine is 3 cups) and blend until smooth. With the food processor running, stream in oil until well mixed. Season to taste with salt.

Transfer grilled veggies into a large bowl and add chopped tomato. Pour the dressing on and toss until well coated. Finally, season to taste with salt (if needed) and stir in the basil. Devour!