Grilled Zucchini and Corn Salad
By Christie MorrisonPublished on March 30, 2014
Time
1 hour
Yield
Serves 4
Ingredients
⅓ cup extra-virgin olive oil 2 garlic cloves, mincedSalt and pepper ¼ teaspoon red pepper flakes 2 ears corn, husks and silk removed3 zucchini (8 ounces each), sliced lengthwise into ½-inch-thick planks2 tablespoons chopped fresh basil 4 teaspoons lemon juice 2 ounces feta cheese, crumbled (½ cup)
Before You Begin
Serve warm or at room temperature.
Instructions
- Whisk oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place corn and zucchini on grill; reserve any oil mixture remaining in zucchini bowl. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well-browned and tender (not mushy), 4 to 8 minutes per side.
- Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on bias into 1/2-inch-thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and sprinkle with feta. Serve.
Time
1 hourYield
Serves 4Ingredients
⅓ cup extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 zucchini (8 ounces each), sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Ingredients
⅓ cup extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 zucchini (8 ounces each), sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Ingredients
⅓ cup extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
¼ teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 zucchini (8 ounces each), sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
To make the most of peak-season zucchini and corn, we brush them with a simple marinade of oil, garlic, and red pepper flakes before charring them on the grill. Leaving the zucchini in large planks allows it to pick up plenty of smoky flavor without turning to mush. After cutting the kernels from the cobs and slicing the zucchini into bite-size pieces, we toss them with the remaining spiced oil, along with fresh basil and lemon juice. A final sprinkling of feta cheese adds creamy, salty complexity.
Before You Begin
Serve warm or at room temperature.
Instructions
- Whisk oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place corn and zucchini on grill; reserve any oil mixture remaining in zucchini bowl. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well-browned and tender (not mushy), 4 to 8 minutes per side.
- Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on bias into 1/2-inch-thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and sprinkle with feta. Serve.
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