Grilled Summer Vegetable Salad
By Chef Marina Verde
This Grilled Summer Vegetable Salad is a celebration of fresh, local produce at its peak Bursting with vibrant colors and smoky flavors, this dish combines juicy tomatoes, sweet corn, crisp bell peppers, and tender zucchini, all grilled to perfection. Tossed with a zesty lemon- basil vinaigrette, this salad is the perfect accompaniment to any summer meal, showcasing the best of what the season has to offer.
Ingredients
Salad
2 ears of fresh corn, husked
1 zucchini, sliced lengthwise
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes
1 small red onion, sliced into rings
2 tbsp olive oil
Salt and pepper, to taste
1/4 cup fresh basil leaves, chopped
Lemon-Basil Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
1/4 cup fresh basil leaves, finely chopped
Overview
Yield
4 servings
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Instructions
Step 1
Preheat your grill to medium-high heat.
Step 2
Brush the corn, zucchini, bell peppers, cherry tomatoes, and red onion with olive oil. Season with salt and pepper.
Step 3
Place the vegetables on the grill. Grill the corn for about 10-12 minutes, rotating occasionally, until charred. Grill the zucchini, bell peppers, tomatoes, and onion for 5-7 minutes, until they are tender and have nice grill marks. Remove from the grill and let cool slightly.
Step 4
Once the vegetables are cool enough to handle, cut the corn off the cob, slice the bell peppers, and chop the zucchini into bite-sized pieces.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Stir in the chopped basil.
Step 6
In a large bowl, combine the grilled vegetables and cherry tomatoes. Drizzle with the lemon-basil vinaigrette and toss to coat. Garnish with additional fresh basil if desired.
Step 7
Serve the salad warm or at room temperature. Enjoy as a side dish or as a light main course.
