Prep all the vegetables:
• Husk and rinse the corn
• Wash and de-stem the mushrooms
• Rinse the squash and trim the ends off, then cut in half vertically
• Rinse the green onions and trim off the ends
• De-seed the bell peppers and cut them into eighths
• Cut the jalapeños in half and de-seed them
• Cut the tomatoes and avocado into a large dice and place these into a large serving bowl
Once the pot of water is boiling, add the corn and continue to boil for 5 minutes. Then, remove the pot from heat and let the corn sit in the hot water until you’re ready to grill.
Mix all marinade ingredients together, and put them into a gallon sized bag or other large container.
To the marinade, add the mushroom caps, green onions, and squash, and let them soak until you’re ready to grill. Toss the bag around every 5 minutes to ensure all the veggies are getting covered in marinade.
Pre-heat your grill, or stove and grill pan, to medium heat.
Make the salad dressing by adding all the ingredients to a small blender, or a jar with a tight sealing lid. Shake or blend until everything is combined.
Brush the remaining 1T avocado oil onto the skin-side of the jalapeños and bell peppers.
Grill the squash and peppers for 5 minutes, then add the mushrooms, onions, and corn to
the grill. Continue grilling everything for another 7-8 minutes. Be sure to cook the
vegetables on all sides until they are tender-crisp and have a bit of char on them.
When the veggies are cool enough to touch, chop all of them into bite sized pieces, and cut the kernels off the corn cobs. Add them to the serving bowl.
Pour 1/4c of the vinaigrette over the veggies, and toss everything together until the dressing is evenly distributed. The remaining dressing can be served separately.
Stack and roll the basil leaves together, then thinly slice. Garnish the top of the salad with the basil.