Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette
Ingredients
The vegetables
-
5-6
ears
corn (in husk)
-
2-3
medium
zucchini
-
1
Tbsp
grape seed, avocado or olive oil
-
to taste
sea salt and black pepper
The dressing
-
½
cup
packed sun-dried tomatoes (soaked in hot water 10 minutes)
-
1
cup
hot water
-
3
Tbsp
lemon juice
-
1
cup
tightly packed fresh basil
-
4
cloves
garlic, smashed
-
⅓
cup
olive oil
-
2
tsp
maple syrup
-
1
pinch
sea salt
-
1
pinch
black pepper
Extras (optional)
-
roasted chickpeas
-
fresh lime juice
Instructions
- Preheat the grill and prepare the corn and zucchini.
- Slice the zucchini thinly, brush with oil, and season with salt and pepper. Soak the corn in cold water for 5 minutes.
- Prepare the dressing by blending all dressing ingredients until smooth. Adjust flavor as needed.
- Grill the corn in its husk for 5-8 minutes, rotating until browned, then remove the husk and grill until golden.
- Add the zucchini to the grill and cook for 2-4 minutes on each side.
- Cut the corn off the cob and halve the zucchini, then combine in a serving bowl.
- Add roasted chickpeas if desired, drizzle with lime juice and dressing, and garnish with fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
287
Total fat
19.8g
Total carbohydrates
30g
Total protein
5g
Sodium
54mg
Cholesterol
0mg
You might also like