Taste of the Ozarks: Try grilling your salad this summer

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SPRINGFIELD, Mo. -- Grilled Zucchini Corn Salad
Recipe courtesy: Dietitian Lindsay Sparks
Serves: 6



3 zucchini, ends removed and cut into 1/4 - 1/2 inch planks
4 ears of corn, husk and silks removed
2 oz. feta cheese, crumbled or diced into small cubes
Salt and pepper to taste

Lemon Basil Vinaigrette

3 tablespoons fresh lemon juice
3 tablespoons + 1 teaspoon olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon garlic powder or 2 tsp minced garlic
1 tablespoon fresh basil, finely chopped
Salt and pepper to taste
Torn basil leaves for garnish (optional)


1. Preheat grill to 425° F. While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.

2. Grill corn for approximately 10 minutes, or until they are lightly browned/charred, turning occasionally for even browning.

3. During the last few minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes, flip over, and cook on other side approximately 1 minute, until zucchini is tender, not soggy.

4. Remove the vegetables from the grill and let them cool for about 3-5 minutes. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta. Gently toss to combine.

5. In a small bowl, whisk together the ingredients for the vinaigrette then pour it over the salad. Toss gently to combine. Serve immediately or refrigerate and consume within 2-3 days.

Nutrition Info, per ¾ cup:

Calories: 175, Total Fat: 6 gm, Sat Fat: 2 gm, Sodium: 159 mg, Potassium: 504 mg, Total Carbohydrate: 29 gm, Fiber: 4 gm, Protein: 6 gm; Vitamin A: 29%, Vitamin C: 23%

Read the original version of this article at www.ky3.com.