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Grilled Corn and Zucchini Salad


This salad screams summer because it is full of fresh, colorful vegetables that are at their peak now, tied together with a perfect red wine vinaigrette that gives it just the right amount of tang!


1. Cut the zucchini lengthwise in “planks” and coat lightly with oil. Grill all pieces on both sides. Remove from grill and dice.
2. Coat the corn lightly with oil and grill, turning until done. Allow to cool, and cut off the kernels into a bowl. Add zucchini and rest of vegetables. Mix well.
3. In a small bowl, combine dressing ingredients and mix well. Pour over veggies and toss to coat.


As this product is prone to infestation, please consult your rav regarding its use.