Grilled Vegetable Salad with Tahini

1 pound zucchini or yellow squash (2 medium), halved lengthwise

1 pound eggplant (2 medium), halved lengthwise

1 pound sweet peppers, halved lengthwise, seeds and stems removed

2 ears sweet corn, shucked

2 tablespoons extra virgin olive oil

Salt, to taste

1 pint cherry tomatoes, halved

2 tablespoons fresh lemon juice

Freshly ground black pepper, to taste

¼ cup chopped fresh basil leaves

¼ cup tahini

Preheat the grill to medium-high heat, or 400°F. Brush the squash, eggplant, peppers, and corn with olive oil and sprinkle lightly with salt. Place on the hot grill and cook until tender and lightly charred, flipping halfway through cooking. Once cooked, remove vegetables from the grill and let cool slightly before cutting into bite-size chunks, transferring to a large bowl. Cut corn kernels from the cob and add to the bowl with the other vegetables. Add the halved cherry tomatoes, lemon juice, freshly ground black pepper, and basil leaves and toss. Drizzle with the tahini and serve!