7/16/2012 1 Comment Grilled Zucchini & Corn Salad![]() One of my favorite things about Wisconsin summers is enjoying fresh zucchini. A good friend is keeping us supplied since I didn't get any planted this year. For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power! FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer (I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days) 1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness 1 large bell pepper, any color 1 serrano chili pepper Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers. I go for low fat so I grilled all naked. For a richer salad, you can coat all the veggies in olive oil. Allow all veggies to cool. Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers. Toss with drssing below. FOR THE DRESSING: 2 Tablespoons Olive Oil 2 Tablespoons Cider Vinegar 1 Teaspoon Ground Cumin Whisk the above together. Season with salt and pepper (I prefer celrey salt) here. FINISH WITH: 1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini) 1/4 Cup Crumbled Feta Cheese 1/2 Cup Chopped Fresh Cilantro Mix veggies with the dressing along with the feta, onions and cilantro. Save a little cilantro to put on top for garnish.
1 Comment
2/2/2021 04:08:38 am
While many people maintain them in their kitchens, they’re just as useful in the living-room or the patio. Given their compact size, they can be moved, so you can also relocate your own on the patio area when you have a couple of buddies over for a barbecue.
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