This is a great way to make use of leftover grilled vegetables. In fact, I always grill more than I need to make sure I have plenty the next day. Any type of vegetable will work well, but brilliant bell peppers, red onions, and yellow squash are especially colorful.
|1||cup||red, yellow, or orange tomatoes, cut in eights|
|1/2||cup||basil leaves, roughly torn|
|1/4||cup||Italian parsley, leaves only|
|1/4||cup||mint leaves, roughly torn|
|1/4||teaspoon||freshly ground black pepper|
|1/4||cup||extra virgin olive oil|