Grilled Corn and Zucchini Salad


3 zucchini, cut lengthwise into ¼ inch slices

3 ears of corn, husk removed

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 pint of cherry tomatoes, cleaned and halved

4 green onions, thinly sliced

¼ cup grated parmesan cheese

1 tablespoon fresh parsley, chopped

Dressing:

2 tablespoons extra virgin olive oil 

3 tablespoons fresh lemon juice


Preheat the grill to medium high heat.


Rub zucchini and corn with extra virgin olive oil and ½ teaspoon salt and ¼ teaspoon black pepper. Wrap the corn cobs in foil.


Grill the zucchini  for 3-4 minutes per side.  Grill the corn in the foil for 8-10 minutes, rotating every 2 minutes so it evenly cooks.


Let the zucchini and corn cool before dicing the zucchini and cutting the corn off the cob.


Add zucchini, corn, tomatoes, and green onions to a medium sized bowl.  


Drizzle extra virgin olive oil and lemon juice over the veggies and gently mix to coat.  Adjust seasoning if needed.  Top with parmesan cheese and parsley.  Serve.

Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Easy Cornbread

Image
  1 cup yellow cornmeal 1 cup all purpose flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg ¼ cup vegetable oil Preheat the oven to 425 degrees. Coat the inside of a 8x8 baking dish or 9 inch pie pan with non-stick spray. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In a separate mixing bowl, mix together milk, egg and oil.   Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is moist.  DO NOT OVER MIX.  It’s ok if there are a few lumps. Pour batter into a baking dish and bake for 20 minutes or until the edges are golden and a toothpick comes out clean. Cut and serve.
Read more

Crunchy Asian Chicken Salad

Image
This is a crowd pleaser. You should make the salad at least 3 hours ahead of time, but over night is even better. It's perfect for a summer dinner, a luncheon or a potluck.  If you are short on time, instead of poaching 3 boneless skinless chicken breasts, you can buy a roasted chicken or even shredded chicken in the deli in your grocery store. No shame in your game!  A glass or 2 of Sauvignon Blanc goes perfectly with this meal.  Cheers! Salad 3 boneless skinless chicken breasts OR store bought shredded chicken  1 medium sized green cabbage 1 large carrot, grated 3 packages chicken crunchy Ramen noodles with season packet 1/4 cup sliced toasted almonds 2 teaspoons sesame seeds 6 chopped green onions (white and green parts) Dressing 1 cup vegetable oil 1/4 cup sugar 1 tablespoon sesame oil 1/2 cup apple cider vinegar 1 teaspoons salt 1 teaspoon pepper 2 packages of the seasoning found in the Ramen noodles Place all the ingredients into a mixing bowl.  Using a wh...
Read more