Description
A refreshing Grilled Corn and Zucchini Salad with a flavorful Sun-Dried Tomato Vinaigrette, perfect for summer gatherings.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Grill the zucchini slices for about 3-4 minutes on each side until grill marks appear. Remove both from the grill and let cool slightly.
- Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl. Add the grilled zucchini, diced red bell pepper, cherry tomatoes, red onion, and fresh basil.
- In a separate small bowl, whisk together the sun-dried tomatoes, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to combine all ingredients.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For added flavor, sprinkle some crumbled feta cheese on top before serving.
- You can also substitute the zucchini with yellow squash for a different taste and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg