INGREDIENTS
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4 zucchini squash
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1 cup cherry tomatoes, halved
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1 cup artichoke hearts, halved
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1/2 cup pitted kalamata olives, halved
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3 tablespoons grapeseed oil
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Zest of 1 lemon
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3 tablespoons fresh lemon juice
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1 tablespoon white vinegar
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3 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1/2 teaspoon kosher salt, or to taste
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Crumbled goat feta cheese for serving*