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–+ servings
Grilled zucchini and corn salad

Grilled Zucchini and Corn Salad Recipe

It will always feel like summer when you serve up a grilled zucchini and corn salad on your dinner table. This delicious vegetarian salad is perfect for a summer barbecue or a family holiday dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 people
Calories 126.5 kcal

Equipment

Ingredients
 
 

  • 2 medium zucchinis
  • 1 corn on the cob (see substitutions)
  • ½ tbsp olive oil
  • ¼ tsp salt
  • 1 tsp oregano
  • 1 tbsp fresh parsley

Dressing (see substitutions):

  • 2 tbsp olive oil
  • 1 tbsp lemon juice (see substitutions)
  • Pinch of salt and pepper
  • 2 tsp honey

Instructions
 

  • Heat up the BBQ to 400˚F
  • While the BBQ warms up prepare the zucchini and corn. Husk the corn. Wash the zucchini and cut off each end. Next, cut each zucchini in half length-wise and again each half length-wise. Note: If you have a large zucchini you may need to cut it in half, and then each half into 3 wedges instead of two. We’re looking for roughly 1-inch wide wedges.
    2 medium zucchinis, 1 corn on the cob
  • Spray or brush the flesh of the zucchini with olive oil. Then sprinkle with salt and oregano.
    ½ tbsp olive oil, ¼ tsp salt, 1 tsp oregano
  • Once the BBQ is hot, place the zucchini and corn on the grill over direct heat. Cook for 5 minutes on each side for a total cooking time of approximately 15 minutes. Keep the BBQ covered in between rotating the veggies. You may need less or more time depending on how hot the BBQ gets during the process or how evenly the heat is distributed. The goal is not to have mushy zucchini.
  • Once the veggies are cooked move onto a plate and let cool for a few minutes.
  • While the veggies cool you can make the dressing and chop the parsley. Wash and finely chop the parsley and juice half a lemon. In a small bowl or measuring cup combine all of the dressing ingredients.
    2 tbsp olive oil, 1 tbsp lemon juice, Pinch of salt and pepper, 2 tsp honey, 1 tbsp fresh parsley
  • Once the veggies are cool enough to handle, cut the zucchini wedges into ½ inch pieces and cut the corn kernels off the cobb.
  • Add the zucchini, corn, parsley and dressing to a medium bowl with a pinch of salt and pepper and gently stir to coat the veggies.
  • Serve as a side to your favourite BBQ mains.

Video

Nutrition

Nutrition Facts
Grilled Zucchini and Corn Salad Recipe
Amount per Serving
Calories
126.5
% Daily Value*
Fat
 
9.4
g
14
%
Saturated Fat
 
1.4
g
9
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
6.5
g
Sodium
 
157.6
mg
7
%
Potassium
 
334.2
mg
10
%
Carbohydrates
 
10.8
g
4
%
Fiber
 
1.7
g
7
%
Sugar
 
6.9
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
21.9
mg
27
%
Calcium
 
26.1
mg
3
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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