The verdict was unanimous – it was the first summer day and the perfect time to make dinner on the BBQ. When I rode my bike around town for some exercise in the last sun of the day, the wonderful flavors of grilled chicken, or steak came across the lawns and backyards along my route. My salad today also contained grilled zucchini and summer squash, marinated in a bit of olive oil, peach white balsamic vinegar, salt, pepper and chili flakes, and then grilled on a grill pan, which was brushed generously with lemon flavor olive oil. The vegetables seared immediately on the hot grill pan, only taking about 10min to be done. Feta cheese rounded out the salad.