Tomato and Zucchini Salad

• 2 lbs. medium-large zucchini, trimmed, halved lengthwise
• 1 cup olive oil - 2 tablespoons
• 2 cups fresh basil leaves
• 3 garlic cloves
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon County Style mustard
• 2 1/2 lbs. tomatoes, sliced

Instructions:
Prepare barbecue (med-high) heat. Brush zucchini on all sides with 2 tablespoons olive oil. Grill until tender, turning occasionally. Transfer to a plate and cool. Puree basil, garlic and mustard in a processor, with machine running add 1 cup oil; process until thick. Season with salt and pepper. Place tomatoes on a plate and cut zucchini into 1 1/2 inch pieces. Mix zucchini and 3/4 cup dressing. Spoon onto plate drizzle remaining dressing over tomatoes.
Serves 4-6.