Grilled Summer Salad

The grilled summer salad has a nice fresh taste with a nice smokey tone to it.

6 small squash (I used a mixture of yellow squash and baby zuchinni)
1 bunch of fresh asparagus spears, ends snapped off
2 tablespoons olive oil
1 tsp sea salt
fresh ground pepper to taste
1 head of garlic
3-4 medium tomatoes
1 jar of pimento OR 1 red bell pepper

Get grill nice and hot. While you are waiting, cut zuchinni and yellow squash on the diagonal so you get nice slices for grilling. Mix squash and asparagus spears with olive oil. sprinkle sea salt and pepper over the top. Remove most of paper skin from the garlic head and wrap garlic in foil. Place garlic on bottom grate or on the coals themselves. Place squash slices and asparagus spears on top grate. Cook for about 10 minutes then turn and cook for another 5. Remove to bowl to cool. Take tomatos (and red pepper if you are using that instead of pimentos) and put on grill. Cook until heated through or the skin splits (I cooked my tomatos for about 15 minutes turning once). Remove to bowl and cover with foil so the tomatos can steam and the skins can be easily removed. While tomatos steam, roughly chop squash, asparagus, and pimentos into 1 inch pieces.  Pull garlic off the grill and let cool. Take tomatoes and peel the skin off. Cut stem portion off the tomato and squeeze out the seeds. Roughly chop tomato flesh. Squeeze the soften garlic out of the head and add to bowl. Lightly toss.