• Brush the corn, tomato, pepper, zucchini halves and shallot halves with olive oil and sprinkle them with a little salt. Place them on a hot, preheated grill.

  Rotate the veggies every couple of minutes until each side has grill marks.

  Remove from the grill and allow them to cool enough to handle.

  Remove the corn kernels from the cobs and place in a large bowl. Dice the rest of the vegetables and toss them in with the corn.

  Pour in the vinaigrette and stir. Add salt to taste. Then, add the pepitas, fresh basil and feta and stir to combine.

For the Grilled Lemon and Shallot Vinaigrette

• Grill the halved lemons on a hot, oiled grill along with the vegetables. While the veggies are resting, juice them through a fine mesh strainer. Pour the juice into a food processor or blender with one half of the grilled shallot, the thyme, fresh basil and/or parsley, dijon, honey, salt and olive oil blend for a few seconds until smooth.