INGREDIENTS
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1 small or 1/2 medium fennel bulb with fronds attached
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1 medium orange bell pepper, stemmed, seeded,
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and cut lengthwise into 4 or 5 pieces
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1 medium red onion, cut into 1/4-inch-thick slices
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1 medium zucchini,
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cut lengthwise into 1/4-inch-thick slices
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1 medium yellow squash,
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cut lengthwise into 1/4-inch-thick slices
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1/4 cup extra-virgin olive oil
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Kosher salt
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3 Tbs. red wine vinegar
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Freshly ground black pepper
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1-1/2 cups grape tomatoes, halved
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1/2 cup crumbled feta cheese (2-1/2 oz.)
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3 Tbs. loosely packed thinly sliced fresh basil