Ingredients
Scale
- 4 ears sweet corn
- 2 medium yellow summer squash
- 2 medium green zucchini
- 2 large red bell peppers
- 1 large red onion
- 1 pound asparagus
- 1 pound cherry or grape tomatoes
- Olive oil
- Kosher salt & freshly ground black pepper
- Herby lemon vinaigrette
- 4 ounces blue cheese or shaved Parmesan
Instructions
- Preheat the grill to 400°F and prepare the grates by scrubbing and oiling them.
- In a large rimmed pan, combine the corn, squash, zucchini, bell peppers, onion rings, and asparagus. Drizzle with olive oil and season generously with salt and pepper. Toss gently until evenly coated.
- Grill the vegetables in batches over direct heat for about 2 minutes per side or until charred but still crisp.
- Once cooked to your liking, remove from the grill and allow to cool slightly. Cut corn kernels from cobs and chop other vegetables into bite-sized pieces.
- In a large serving bowl, combine all grilled vegetables with halved tomatoes. Drizzle with herby lemon vinaigrette and toss gently to combine. Top with crumbled blue cheese or Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg