Grilled Garden Salad

Ingredients

• 2  ears corn on the cob 
• 2 Tbsp basil fresh chopped
• 1 clove garlic minced
• 0.3 cup 1/3 cup kraft zesty italian dressing italian kraft
• 2 Tbsp juice of lemon 
• 3 Tbsp parmesan cheese grated kraft
• 2  tomatoes chopped
• 2 small baby squash yellow cut lengthwise into 3 slices
• 2 small zucchini cut lengthwise into 3 slices

Equipment

• bowl
• grill

Directions

1. Heat grill to medium-high heat.
2. Grill corn 15 min. or until kernels are tender and browned, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
3. Cut kernels off cobs; place in medium bowl. Chop squash and zucchini.
4. Add to corn with tomatoes; mix lightly.
5. Mix dressing, lemon juice and garlic.
6. Add to vegetable mixture; mix lightly. Top with cheese and basil.