An easy, summer side dish that is paleo and whole30 compliant and vegan friendly!
Preheat your grill to high heat for at least 10 minutes.
Place the beans and zucchini into a large bowl. Add in in the olive oil, Italian seasoning and a sprinkle of salt and pepper and toss until evenly coated.
Place directly onto the grill, spreading out evenly, and cook until nice and charred, about 10-13 minutes, stirring occasionally.
While the veggies cook, place the balsamic vinegar and dates into a SMALL food processor (mine is 3 cups) and blend until smooth.
With the food processor running, stream in the oil until well mixed. Season to taste with salt.
Transfer the grilled veggies into a large bowl and add in the chopped tomato. Pour the dressing on and toss until well coated. Finally, season to taste with salt (if needed) and stir in the basil.