Sunday, August 25, 2013

Grilled Zucchini, Corn, and Goat Cheese Salad

I've not yet met a vegetable that I couldn't grill. During the colder months I have a tendency to default to roasting vegetables, but it summer I'll toss almost anything on the grill. Meat tends to be the focus of grilling endeavors, but veggies deserve just as much attention. And if you're going to the trouble to fire up the grill for your steak, why not throw some corn and zucchini as well? That very action (along with the stereotypical bumper crop of zucchini) was the impetus for creating this recipe. I like to grill my vegetables until they get a nice char and infusion of smoky flavor, while still crisp enough to hold their shape, but in a pinch any prepared zucchini or corn would work here. The pungent goat cheese, fresh dill, and toasty walnuts are the perfect complements to the smoky grilled veggies, a wonderful balance of satisfying richness and light freshness.

If you've grown tired of bread, muffins, fritters, cookies, soup, salmon cakes, sandwiches, and burgers (or share my craving for constant variety) and still have zucchini left to use, give this recipe a try. With just a few extra minutes time at the next grill out you'll have the makings of a light and delicious meal to balance out a carnivorous barbecue indulgence.

Grilled Zucchini, Corn, and Goat Cheese Salad
serves 1

1 to 2 ounces baby spinach or lettuce, washed (about 2 cups)
2 tablespoons thinly sliced or chopped red onion
4 ounces roasted or grilled zucchini
2 tablespoons roasted corn
2 tablespoons chopped toasted walnuts
1/2 ounce crumbled goat (or feta) cheese
1/2 tablespoon fresh dill
Salad dressing, for serving

1. Distribute greens evenly on a plate and and top with red onion, zucchini, corn, walnuts, and goat cheese. Sprinkle dill over the top, drizzle with dressing of choice and enjoy!

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