Cookout

Grilled Corn salad with fresh herbs and veggies is for Side Dish.

Grilled Corn salad with fresh herbs and veggies takes 30 minutes to prepare.

Grilled Corn salad with fresh herbs and veggies takes 15 minutes to cook.

Grilled Corn salad with fresh herbs and veggies makes 8 servings.

The ingredients for Grilled Corn salad with fresh herbs and veggies are:

5 medium ears fresh corn
2 Green Bell Peppers, diced
1 Red Bell Pepper, diced
1 small or 1/2 large Vidalia onions, diced
1 cup Zucchini (approx 1 medium zucchini), diced
3 Tbls EVOO (extra virgin olive oil), divided, 2.5 Tbls for the dressing and .5 Tbls for grilling the vegetables
Juice of 1 large lemon
3/4 cup herbs (any combination, such as basil, cilantro, oregano, lavander)
Salt and pepper to taste.

Here is how you make Grilled Corn salad with fresh herbs and veggies:

I find it's easiest to prep all your vegetables and herbs then start cooking. The vegetables cook rather quickly on the grill watch, so you don't to burn them. Shuck and clean the corn. Slice the zucchini length-wise (you can leave the skins on, they're tender). Dice peppers and onion in medium dice (approx. 3/4" square). Finely chop herbs. Put the peppers and onion in a large bowl.To prepare vinagrette, slice lemon in half, squeeze both halves of lemon into small jar, be careful to keep seeds out. Add 2.5 Tbls EVOO to jar, add approx. 1/4 of the herbs and add salt and pepper to taste (approx 1 tsp salt and 1/2 tsp pepper). Shake to combine then pour over peppers and onion mixture. Reserve the rest of the herbs to add at end.Preheat grill to 350 degrees. Use other 1/2 Tbls of EVOO to lightly coat corn and zucchini. When grill is heated put corn and zucchini on grill. You'll have to watch it carefully and turn corn as it browns. Corn should be browned on all sides and zucchini should be tender. both take approx. 15 minutes to cook.While corn cools slightly cut zucchini into medium cubes like the peppers. Carefully remove corn kernels from the cob. The easiest way to do this is place a clean dish towel on counter/table, hold ear at one end with another dish towel or paper towel, then run knife down ear to remove kernels.Add corn and zucchini to pepper mixture with the rest of the herbs, mix to combine all ingredients. Enjoy!Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user BIGDOGMOM3.

The nutritional information for Grilled Corn salad with fresh herbs and veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.0

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 10.8 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 3.3 g
• Protein: 2.7 g

The dietary needs meet for Grilled Corn salad with fresh herbs and veggies is Vegetarian