Grilled Corn salad with fresh herbs and veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 medium ears fresh corn2 Green Bell Peppers, diced1 Red Bell Pepper, diced1 small or 1/2 large Vidalia onions, diced1 cup Zucchini (approx 1 medium zucchini), diced3 Tbls EVOO (extra virgin olive oil), divided, 2.5 Tbls for the dressing and .5 Tbls for grilling the vegetablesJuice of 1 large lemon3/4 cup herbs (any combination, such as basil, cilantro, oregano, lavander)Salt and pepper to taste.
I find it's easiest to prep all your vegetables and herbs then start cooking. The vegetables cook rather quickly on the grill watch, so you don't to burn them.
Shuck and clean the corn. Slice the zucchini length-wise (you can leave the skins on, they're tender). Dice peppers and onion in medium dice (approx. 3/4" square). Finely chop herbs. Put the peppers and onion in a large bowl.
To prepare vinagrette, slice lemon in half, squeeze both halves of lemon into small jar, be careful to keep seeds out. Add 2.5 Tbls EVOO to jar, add approx. 1/4 of the herbs and add salt and pepper to taste (approx 1 tsp salt and 1/2 tsp pepper). Shake to combine then pour over peppers and onion mixture. Reserve the rest of the herbs to add at end.
Preheat grill to 350 degrees. Use other 1/2 Tbls of EVOO to lightly coat corn and zucchini. When grill is heated put corn and zucchini on grill. You'll have to watch it carefully and turn corn as it browns. Corn should be browned on all sides and zucchini should be tender. both take approx. 15 minutes to cook.
While corn cools slightly cut zucchini into medium cubes like the peppers. Carefully remove corn kernels from the cob. The easiest way to do this is place a clean dish towel on counter/table, hold ear at one end with another dish towel or paper towel, then run knife down ear to remove kernels.
Add corn and zucchini to pepper mixture with the rest of the herbs, mix to combine all ingredients. Enjoy!
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGDOGMOM3.
Shuck and clean the corn. Slice the zucchini length-wise (you can leave the skins on, they're tender). Dice peppers and onion in medium dice (approx. 3/4" square). Finely chop herbs. Put the peppers and onion in a large bowl.
To prepare vinagrette, slice lemon in half, squeeze both halves of lemon into small jar, be careful to keep seeds out. Add 2.5 Tbls EVOO to jar, add approx. 1/4 of the herbs and add salt and pepper to taste (approx 1 tsp salt and 1/2 tsp pepper). Shake to combine then pour over peppers and onion mixture. Reserve the rest of the herbs to add at end.
Preheat grill to 350 degrees. Use other 1/2 Tbls of EVOO to lightly coat corn and zucchini. When grill is heated put corn and zucchini on grill. You'll have to watch it carefully and turn corn as it browns. Corn should be browned on all sides and zucchini should be tender. both take approx. 15 minutes to cook.
While corn cools slightly cut zucchini into medium cubes like the peppers. Carefully remove corn kernels from the cob. The easiest way to do this is place a clean dish towel on counter/table, hold ear at one end with another dish towel or paper towel, then run knife down ear to remove kernels.
Add corn and zucchini to pepper mixture with the rest of the herbs, mix to combine all ingredients. Enjoy!
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGDOGMOM3.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 10.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.3 g
- Protein: 2.7 g
Member Reviews
-
NEIGHBOR_NANCY
Hubby "owns" the grill, which means burned to a crisp veggies. I "convection roast" my veggies in oven, & get a more consistent end product. I also use frozen corn and add summer squash and even eggplant! Dressing is a traditional Turkish one, and hubby is Turkish. Great over quinoa! - 9/4/10
Reply from BIGDOGMOM3 (9/4/10)
Thanks for the tip on the dressing, I never thought about that. I'll try it with couscous. Also, your idea about roasting the veggies will make it a good winter time dish too.