{ Grilled Zucchini Salad }
Nothing says summer like the grill and a fresh garden salad– and this recipe involves both! A delicious side, this plate of goodness stars three of those ever-loving items coming fresh from our farm to your table: tender zucchini, sweet corn, and fragrant basil. Yes please!
Topped with a sprinkle of salt, pine nuts and parmesan, you never realize until you take a mouthful just how good a season can taste! This is when eating local really ups the game and you feel glad you invested in fresh this summer.
A big thank you to Edmonton food blogger, Erin Walker of A Little Salt blog, for creating this recipe as well as the beautiful images for us. (See her page for even more tasty recipes!) And I don’t know about you guys, but this one is going to be a regular on our seasonal menu!
Grilled Zucchini Salad
Ingredients
- 4 small zucchini, sliced
- 1 tbsp olive oil
- 2 ears of corn, cooked
- 2 tsp kosher salt
- 1/4 cup shaved parmesan cheese
- 1/4 cup toasted pinenuts
- 1/2 cup fresh basil
Instructions
- Heat grill to medium-high heat. Toss the zucchini in a bowl with olive oil. When the grill hot, lay out the zucchini and grill on each side for 2 minutes, until slightly charred on each side. Remove from the grill to a large platter and set aside.
- Carefully slice the cooked corn off the sides of the cob. Sprinkle the corn over the zucchini.
- Sprinkle the zucchini and corn with salt, parmesan, pinenuts and basil. Serve immediately.
