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Friday Four – Grilled Corn and Summer Veggie Salad

No. 1 : Quick Recipe

Grilled Corn and Summer Veggie Salad

  • 4 Ears of Corn, husked
  • 2 – 3 Small Zucchini, cut in 1⁄2” rounds
  • 1 Large Vidalia Onion, sliced in quarters, and pierced with a bamboo skewer
  • Olive Oil Spray or Olive oil
  • Sea Salt and Freshly Ground Pepper
  • 8 OZ Orzo (Whole Wheat if Possible)
  • 1 Cup Grape Tomatoes, Quartered
  • 1⁄4 Cup Chopped Fresh Parsley
  • 2 TB Chopped Fresh Mint
  • 2 TB Chopped Fresh Basil

    • Step One

    Preheat the grill until hot. Spray (or lightly coat) the corn, zucchini and onion with the olive oil and place on the grill over medium high heat. Cook for about 5 minutes and then turn and cook for another 5 to 10 minutes or until soft and grill marked. Remove from the grill. Season with salt and pepper.

    Step Two

    Cook the orzo as the package directs. While the orzo is cooking, make the *dressing for the
    salad and cut the corn off the cob. Chop the onion into 1⁄2” pieces.

    Step Three

    Drain the orzo and place it in a large bowl. Add the grilled corn, zucchini and onion into the bowl along with the tomatoes and herbs. Toss and add the dressing, starting with half and adding as desired.

    *Dressing

  • 1⁄4 Cup Extra Virgin Olive Oil
  • 1 TB Dijon Mustard
  • 2 TB Balsamic Vinegar
  • 1 Tsp Italian Seasoning
  • Sea Salt and Freshly Ground Pepper

    • Shake all the ingredients together in a jar. Season to taste with salt and pepper.

    No. 2 : Kitchen Scoop

    We’ve used whole wheat orzo in the salad today, but you can use your favorite short pasta shape, whether traditional or alternative like chickpea or lentil pasta. So good and SO easy!

    No. 3 : Clever Idea

    Make it pretty! Save out 1 zucchini and line your platter with the zucchini slices on on side like I did in the photo above.

    No. 4 : Cheers!

    Domaine Dupeuble
    Beaujolais
    Beaujolais France
    About $20

    With the salad, this pairing is a winner -the wine's vibrant acidity complements the sweet char of the grilled corn, while its soft tannins won't overpower the fresh vegetables. It's light enough for a hot evening yet flavorful enough to stand up to the smoky notes from the grill. Serve it up chilled - pop it in the fridge about 20 to 30 minutes before pouring!.

    Friday Four - Grilled Corn and Summer Veggie Salad- 073126