Ingredients
Method
1.Brush chargrill with olive oil and heat on high. Cook zucchini 2-3 minutes each side, until slightly charred and cooked through. Cook tomatoes on chargrill for 1-2 minutes, until skins split.
2.Place vegetables in a bowl with basil leaves and 1/4 cup chopped toasted walnuts. Toss through 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season to taste. Serve.