Prep vegetables. Slice zucchini and summer squash in half both horizontally and vertically. Some sections of the veggies may be thicker than others, so you can continue slicing to get 2-3 inch chunks (see the SipBiteGo recipe video for a visual). Add zucchini and squash, cut size up, on a wire rack over a rimmed tray.

Make marinade. Mix together all the Italian marinade ingredients and marinate your vegetables or meat for at least 30 minutes, up to overnight, for maximum flavor before grilling.

Season. Brush a generous amount of marinade on zucchini and squash. Leftover marinade, if you have any, is delicious on smoked chicken.

Smoke zucchini and summer squash (on the wire rack, but you can remove the tray) on the Traeger pellet grill, or whatever smoker you are using, at 250 degrees F for about an hour, until soft and cooked through. They will be easily pierced with a fork when done.

Smoke croutons. About 10-15 minutes before the squash is done cooking, add two pieces of bread, brushed with marinade, to the smoker to make croutons. Dice when done.

Assemble the smoked veggie salad. To a large serving platter, add a base layer of smoked zucchini and summer squash. Add onions, cherry tomatoes, basil, croutons, and burrata cheese. Sprinkle it with salt and pepper. Drizzle with olive oil, champagne vinegar, and balsamic glaze and serve right away or chilled.