Grilled Corn and Zucchini Salad with Red Pepper Vinaigrette

INGREDIENTS

medium zucchini and/or yellow squash

ears corn (removed from husks)

1 tbsp

avocado oil

Kosher salt (to taste)

Black pepper (to taste)

12 oz

sugar snap peas

8 oz

baby heirloom tomatoes (cut in half)

Fresh cilantro (optional)

8 oz

roasted red peppers

1/4 cup

lime juice

1 cup

fresh basil (packed)

5 cloves

garlic (minced)

3 tbsp

red wine vinegar

5 tbsp

avocado oil

Kosher salt (to taste)

Black pepper (to taste)