Grilled Zucchini and Corn Salad
Fresh grilled zucchini and corn tossed with herbs and a light dressing for a vibrant summer salad.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 2 ears of corn, husked
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
Nutrition Facts
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Instructions
Preheat the grill to medium-high heat (about 400°F/200°C).
Brush the zucchini slices and corn with 1 tablespoon of olive oil and season lightly with salt and pepper.
Grill the zucchini for 3-4 minutes per side until tender and grill marks appear. Grill the corn, turning occasionally, for about 8-10 minutes until lightly charred.
Let the zucchini and corn cool slightly. Cut the zucchini into bite-sized pieces and slice the kernels off the corn cobs.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
In a large bowl, combine the grilled zucchini, corn, basil, and parsley. Drizzle with the dressing and toss gently to coat.
Sprinkle with crumbled feta cheese if desired. Serve immediately or chill for 30 minutes to enhance flavors.
Chef's Tips
- Grilling Tip: For extra smoky flavor, grill the zucchini and corn over charcoal.
- Herb Variations: Substitute basil and parsley with cilantro or mint for a different flavor profile.
- Make Ahead: You can grill the vegetables a few hours in advance and assemble the salad just before serving.
- Extra Crunch: Add toasted pine nuts or sunflower seeds for added texture.
- Vegan Option: Skip the feta cheese or use a dairy-free alternative.
