Grilled Zucchini and Tomato Salad

Ingredients:

3 light green zucchinis, cut in half lengthwise
2 tomatoes, cut in half
olive oil
1/2 cup vegan yogurt
1/4 teaspoon garlic powder
1 red chili, minced
zest and juice of 1 lemon
1/2 tablespoon date molasses
salt and black pepper, to taste
1/2 cup walnuts, toasted and coarsely chopped
2 tablespoons mint, chopped
2 tablespoons parsley, chopped

Grill the zucchini and tomatoes after brushing with oil, then roast in the oven until tender. Allow to strain in the refrigerator for a few hours.

Combine yogurt, garlic, chili, lemon, date molasses, and salt and pepper.

When the vegetables are cooled, toss in the walnuts, mint, and parsley as well as the dressing mixture.

Garnish with more date molasses and parsley.