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Recipe by Sandy Leibowitz

Grilled Corn and Zucchini Salad

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Grilled Corn and Zucchini Salad
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - No Refined Sugar

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!

Ingredients

Salad

  • oil, for coating

  • 3 cobs of fresh corn (see note)

  • 1 medium zucchini

  • 3 small mini English cucumbers, diced

  • 1 red pepper, diced

  • 1/2 cup tomatoes, diced

  • 1/2 cup fresh basil, roughly chopped or torn

Dressing

  • 1/2 teaspoon pepper

Directions

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.

Notes:

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

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

basil corn fresh herbs grill plantains and challah red wine vinaigrette sandy leibowitz seasonal squash summer tomatoes zucchinis
Grilled Corn and Zucchini Salad

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