Recipes
Grilled Summer Vegetable Salad
6 servings
20 minutes total
Shopping list
Ingredients
- 2 ears fresh yellow corn
- 4 cups sliced fresh zucchini and yellow squash (about 1 lb)
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 pint cherry (or grape) tomatoes
- ½ cup crumbled feta cheese
- ¼ cup sliced green onions
- 1 cup watercress (or arugula)
- ¼ cup Italian dressing
Steps
- Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe dish and cover; microwave on HIGH 5 minutes or until corn begins to get hot.
- Combine in medium bowl: corn, zucchini, squash, oil, salt, and pepper; toss until evenly coated. Place corn, zucchini, and squash on grill; grill 3–4 minutes, turning occasionally, until grill-marked and softened.
- Cut corn kernels from cobs; cut tomatoes in half. Arrange zucchini and squash on serving platter; top with corn, tomatoes, and cheese. Sprinkle green onions and watercress over top; drizzle with dressing. Serve.
Amount per ⅙ recipe serving: Calories 170, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 330mg, Total Carb 11g, Fiber 2g, Sugars 5g, Protein 4g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%