This smoky vegetable salad by Uproot from Oregon makes a great side for your grilling party. Juicy corn kernels and tender zucchini are dressed in a tangy lemon-basil vinaigrette. To make this vegan-friendly just leave out the feta cheese.
Grilled Zucchini Corn Salad
Ingredients
- 3 medium zucchinis, halved lengthwise
- 2 large ears of corn, husk and silk removed
- 1/4 cup feta cheese, crumbled
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 cup packed basil leaves
- Black Pepper, to taste
Directions
Heat the grill on medium (clean the grates as necessary to avoid sticking). While grill is heating, lightly grease zucchini and corn with oil.
Place zucchini and corn over direct flames on the grill for 10 minutes, turning every few minutes for grill marks.
After 10 minutes, move the corn away from direct heat but still leave it inside the grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft. Remove the vegetables from the grill and allow them to cool slightly.
Slice zucchini width-wise into 1/2″ chunks and cut corn off the cob. Thinly slice the basil.
Toss vegetables with feta cheese crumbles, lemon juice, olive oil, and sliced basil. Serve as a side dish at room temperature or cold.
Nutrition Information
Serves: 6 | Serving Size: 3/4 cup
Per serving: Calories: 105; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 8mg; Sodium: 77mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 2g; Protein: 3g
Nutrition Bonus: Potassium: 387mg; Iron: 2%; Vitamin A: 5%; Vitamin C: 32%; Calcium: 5%
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.
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