This smoky veggie salad by Uproot Kitchen area makes a wonderful side for your barbecuing party. Juicy corn kernels as well as tender zucchini are worn a tangy lemon-basil vinaigrette. Making this vegan-friendly simply exclude the feta cheese.

Grilled Zucchini Corn Salad

Ingredients

3 tool zucchinis, halved lengthwise

2 large ears of corn, husk as well as silk removed

1/4 cup feta cheese, crumbled

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 cup packed basil leaves

Black Pepper, to taste

Directions

Heat the grill on medium (tidy the grates as required to avoid sticking). While grill is heating, gently oil zucchini and corn with oil.

Place zucchini as well as corn over straight fires on the grill for 10 mins, turning every few mins for grill marks.

After 10 mins, move the corn far from straight warmth however still leave it inside the grill. Turn zucchini and also cook for an additional 5 minutes up until easy to pierce with a fork, yet not soft. Get rid of the vegetables from the grill as well as allow them to cool down slightly.

Slice zucchini width-wise right into 1/2″ portions as well as reduce corn off the cob. Thinly cut the basil.

Toss vegetables with feta cheese collapses, lemon juice, olive oil, and also cut basil. Work as a side dish at area temperature level or cold.

Nutrition Information

Serves: 6 | Serving Size: 3/4 cup

Per serving: Calories: 94, Total Fat: 4g, Saturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 74mg, Carb: 13g, Dietary Fiber: 2g, Sugar: 3g, Healthy protein: 3g

Nutrition Bonus: Potassium: 267mg, Iron: 2%, Vitamin A: 5%, Vitamin C: 32%, Calcium: 5%