The summer sun this week inspired me to put these vegetables to the barbecue for a quick and easy summer lunch salad that makes a great side to any BBQ, but is equally substantial and tasty enough to work as a veggie main dish (which also happens to be gluten-free). I added feta, but you could omit it or substitute avocado and/or pine nuts for a totally vegan dish. If you don’t have a BBQ, feel free to stir-fry or roast the vegetables instead. The basil - combined with a bit of lemon - are really the key ingredients here.
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