Grilled Zucchini & Corn Salad with Goat Cheese
If you need a reason to whip your grill out, this is it! This grilled zucchini and corn salad makes the perfect side dish for any outdoor barbecue. Tossed with simple seasonings, olive oil, lemon, and your favorite goat cheese found at Tacoma Boys for the most delicious finish.
Ingredients
Ingredients List:
Salad
- 1 ½ tablespoon avocado oil, divided
- 3 medium zucchinis, sliced lengthwise
- ¼ tsp garlic powder
- 4 corn cobs
- 2 cups cherry tomatoes
- 2 green onions, chopped
- ½ cup goat cheese, crumbled
- 2 cups arugula
Dressing
- 3 tbsp olive oil
- 1 lemon, juiced
- ½ tsp dried oregano
- Salt and pepper to taste
Preparation
- Preheat the Grill Preheat the grill to medium-high heat, approximately 450°F.
- Prep the Veggies Drizzle 1 tablespoon of avocado oil evenly over the zucchini slices and corn cobs. Season the zucchini with garlic powder, salt, and pepper. Season the corn cobs with salt and pepper. In a grill pan, toss the tomatoes with ½ tablespoon of avocado oil and season with salt and pepper.
- Get to Grilling Place the corn cobs and the grill pan containing the tomatoes directly on the hot grill. Cook the tomatoes, stirring occasionally, until they are nicely charred, approximately 3–5 minutes. Grill the corn cobs, rotating them every 3–5 minutes, until each side develops golden color and light charring, approximately 10–15 minutes total. Once the tomatoes are finished, transfer the zucchini slices to the grill and cook for 2–3 minutes per side, or until just tender with visible grill marks.
- Let Cool & Make the Dressing Remove the grilled vegetables from the heat and allow the corn, tomatoes, and zucchini to cool to room temperature on a plate, approximately 10–15 minutes. Meanwhile, prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until well emulsified.
- Toss & Serve! In a large serving bowl, combine the arugula, crumbled goat cheese, chopped green onion, grilled zucchini, charred tomatoes, and grilled corn kernels (cut from the cobs). Drizzle with the prepared dressing and toss gently to coat evenly. Serve immediately while the flavors are fresh.