Grilled Asparagus, Zucchini & Manouri

• 12 ounces (340 grams) cherry tomatoes, halved
• 1/2 cup olive oil
• 1 large bunch asparagus, ends trimmed
• 2 zucchini, thinly sliced lengthwise
• 7 ounces (198 grams) Manouri cheese thick sliced
• Arugula
• Salt & pepper

FOR THE BASIL OIL

• 5 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup basil leaves
• Salt & pepper
• Place all the ingredients in a blender and process until smooth.

1. Toss the cherry tomatoes with 3 tablespoons of olive oil. Spread them onto a parchment-lined baking sheet and place in a preheated MEDIUM-LOW 325°F (163°C) grill for 50 minutes, until semi-dried. Toss the zucchini and asparagus with 2-3 tablespoons olive oil. Grill until just tender and crisp. Let cool on a rack. Heat the remaining 3 tablespoons olive oil in a skillet. Fry the Manouri cheese for 3 minutes per side, until golden, cube. Drain on a paper towel-lined plate.
2. Arrange the vegetables and cheese on a large platter and drizzle with some basil oil, to taste. Reserve remaining dressing for another time.