Salsa Verde Grilled Vegetables - Patricia Bannan, MS, RDN

Ingredients

• 1/2 clove garlic, finely diced
• 2 teaspoons preserved lemon
• 2 teaspoons sweet onion or shallot, chopped
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• ½ bunch cilantro, stems removed and chopped
• 1 ½ cups packed basil leaves, stems removed, plus a few extra leaves as garnish
• ½ cup extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon sea salt
• 1 small red onion, halved lengthwise
• 1 pound yellow and green squash, chopped (about 4 medium squash)
• 2 bell peppers, any color variety
• 1 cup whole cherry tomatoes
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper