3 medium zucchinis, halved lengthwise
3 large ears of corn, husk and silk removed
2 tablespoons parmesan (or cheese of your choice)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 cup fresh basil leaves, chopped
Sea salt and black pepper, to taste
Preheat grill to medium heat.
Lightly grease zucchini and corn with oil.
Place zucchini and corn directly on the grill, turning every few minutes for grill marks.
Cook for around 15-20 minutes, adjusting heat as necessary to avoid too much blackening.
Remove the vegetables from the grill and allow them to cool.
Slice zucchini width-wise into bite sized chunks and cut corn off the cob.
Toss vegetables with all other ingredients.
Serve at room temperature or cold.