Zucchini Salad with Roasted Corn & Tomatoes
Ingredients
- 1 medium zucchini
- 1 ear corn
- 1 tomato or a few cherry tomatoes
- 1 Tbsp fresh dill (or fresh basil or fresh parsely)
- 1 Tbsp freshly shaved parmesan
Vinaigrette
- 2 Tbsp champagne vinegar
- 1 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
- 1 garlic clove, grated
- pinch dried thyme
- kosher salt & freshly ground black pepper to taste
Instructions
- To grill the corn, brush or spray it with olive oil and grill over medium heat until lightly browned and cooked through. Let cool and cut corn from the cob.
- Meanwhile, mix all dressing ingredients into a wide-mouth jar and use an immersion blender to emulsify. Season with salt and pepper. You can also put all ingredients in a jar and shake until mixed.
- To slice zucchini or yellow squash, use a spiralizer or vegetable peeler to create thin ribbons, or simply use a sharp knife and slice them into thing rounds.
- To assemble the salads, add zucchini, corn, sliced tomatoes and top with fresh dill or basil and shaved parmesan—you can use your vegetable peeler for the parmesan too.
- Top each plate with zucchini, then add corn, tomato and top with fresh dill and parmesan. Drizzle with the champagne and lemon vinaigrette and serve. Crack some more fresh black pepper on top if desired.
- To store any leftovers, place in an airtight container, preferably without the dressing.
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