I created a good little lunch salad from last night’s roasted zucchini which turned out really well.

We barbecued the zucchini by cutting it lenghwise and brushing a little oil

and McCormick’s Grill Mates Spicy Montreal Steak Spices on it and then grilled it for about 20 mins.

Today I added some grape tomatoes, sunflower seeds, balsamic vinegar to the chilled, roasted zucchini 

and dusted some parmesan cheese over the top. It’s a good answer to summer leftovers.