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Grilled Summer Vegetable Salad
Recipes
Grilled Summer Vegetable Salad
6 servings
20 minutes total

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

    1. 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.
    2. 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.
    3. 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%