Grilled Corn Zucchini Salad
This vibrant grilled zucchini and corn salad features a tangy sun-dried tomato vinaigrette. Perfect as a light summer side dish or a satisfying entree, especially with optional roasted chickpeas for extra protein and fiber.
Instructions
- 1
Heat the grill. Prepare the [corn] and [zucchini].
- 2
Thinly slice zucchini (2 medium) lengthwise. Lightly brush with olive oil (1 tbsp) and season with [sea salt and black pepper]. Set aside. Soak corn (5 ears) (in husk) in cold [water] for minutes (5).
- 3
In a blender, combine sun-dried tomatoes (0.5 cup) (soaked in hot water (1 cup) for 10 minutes), lemon juice (3 tbsp), fresh basil (1 cup), garlic (4 cloves), olive oil (0.33 cup), maple syrup (2 tsp), and sea salt and black pepper (1 pinch). Blend until creamy. Adjust consistency with more [water] if needed.
- 4
Place [corn] (in husk) on the hot grill. Cover and cook for [5-8 minutes], rotating until lightly browned. Remove husk and grill for another [5-8 minutes] until golden.
- 5
Add [zucchini] to the grill. Grill each side for [2-4 minutes] until grill marks appear but it remains firm. Set aside.
- 6
Cut [corn] off the cob and halve the [zucchini]. Combine in a serving bowl. Optionally, add [roasted chickpeas]. Drizzle with [fresh lime juice] and prepared dressing. Garnish with fresh [basil] or [parsley].
Nutrition Facts
Per portion