Mediterranean Salmon Foil Packets

• 1 summer squash
• 1 zucchini
• 2 plum tomatoes, cut into 1/2-inch dice
• 3/4 cup kalamata olive, pitted and coarsely chopped
• 1/2 cup basil leaves, chopped
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1 teaspoon lemon zest
• 1 lb salmon fillet, cut into 4 pieces (skinless)
• feta cheese, to top

1. Prepare outdoor grill for covered direct grilling over medium-high heat.
2. Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
3. Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
4. Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
5. Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
6. Place foil packet on grill rack. Cover grill and cook 12 minutes.
7. When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
8. Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.

summer, zucchini, tomatoes, kalamata olive, basil, extra virgin olive oil, salt, lemon zest, salmon fillet, feta cheese

Taken from www.food.com/recipe/mediterranean-salmon-foil-packets-314163 (may not work)