Charred Zucchini & Sweetcorn With Basil Caesar-Ish Sauce - Cuisine Magazine - From New Zealand to th

Ingredients

• extra virgin olive oil
• 6 small zucchini (about 900g), trimmed and cut diagonally into 1cm-thick slices
• sea salt and black pepper
• 2 teaspoons red wine vinegar
• 3 sweetcorn cobs (about 900g), husks removed
• 1 big handful mint leaves
• 1 big handful basil leaves
• BASIL CAESAR-ISH DRESSING
• 1 tablespoon capers, rinsed
• 1 cup basil leaves
• 1 clove garlic, roughly chopped
• 2 tablespoons lemon juice (from 1 lemon)
• 60g (¼ cup) tahini
• sea salt