GRILLED ZUCCHINI AND CORN SALAD

GRILLED ZUCCHINI AND CORN SALAD

Grilled zucchini and corn salad is a smoky, savoury and lightly sweet dish that captures the essence of summer in every bite. With charred slices of tender zucchini and sweet grilled corn kernels, this vibrant salad is balanced by the mild sharpness of red onion and finished with a simple yet flavourful dressing of olive oil and balsamic vinegar. It’s a quick and satisfying recipe that pairs beautifully with mains or stands confidently on its own as a light lunch or appetiser. This salad is an ideal side dish for outdoor gatherings, barbecues or healthy weeknight meals, delivering plenty of taste and texture without complicated preparation. Naturally vegan, gluten-free and rich in fibre and vitamins, it’s a dish that not only looks beautiful on the plate but also offers a nutritious boost with every forkful.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Barbecue / Grill, Prepared in Advance

OCCASION/HOLIDAY

Summer, Picnic, Backyard BBQ, Fourth Of July, Father’s Day, Graduation, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Quick & Easy, Healthy, High Fibre, Low Cholesterol, Low Fat, Wheat / Gluten-Free

DISH TYPE

Salad

INGREDIENTS

The ingredients required for Grilled Zucchini and Corn Salad are listed below:

• ¼ zucchini, sliced into rounds

• ¼ cup corn kernels (fresh or thawed if frozen)

• 1 tbsp chopped red onion

• 1 tsp olive oil

• 1 tsp balsamic vinegar

FULL NUTRITIONAL INFORMATION

• Calories: 96.6 kcal

• Fat: 5.2 g

• Saturated Fat: 0.7 g

• Sugar: 3.6 g

• Carbohydrate: 12.5 g

• Sodium: 7 mg

• Fiber: 1.6 g

• Protein: 2 g

• Calcium: 13.4 mg

• Iron: 0.4 mg

• Potassium: 245.8 mg

PREPARATION

• Preheat Grill: Heat a barbecue grill or grill pan over medium heat.

• Grill Vegetables: Lightly brush zucchini slices and corn with olive oil. Grill zucchini for 2 to 3 minutes per side and corn until slightly charred.

• Cool and Cut: Allow grilled corn to cool, then slice kernels off the cob if using whole corn.

• Mix Ingredients: In a bowl, combine grilled zucchini, corn kernels and chopped red onion.

• Dress: Drizzle with balsamic vinegar and remaining olive oil.

• Toss and Serve: Gently toss all the ingredients together and serve warm or at room temperature.

PREP TIME

5 minutes

COOKING TIME

6–8 minutes

TIPS

• Use Fresh Corn: If available, grill whole ears of corn for maximum flavour.

• Even Slices: Cut zucchini into even rounds to ensure uniform grilling.

• Avoid Overcooking: Grill just until charred; overcooking can make zucchini soggy.

• Marinate if Needed: For more depth, let grilled vegetables sit in the dressing for 10 to 15 minutes before serving.

• Add Texture: Sprinkle with toasted seeds or crushed nuts before serving for extra crunch.

VARIATIONS

• Add Tomatoes: Halved cherry tomatoes add colour and freshness.

• Include Herbs: Toss with chopped basil, coriander or parsley for extra flavour.

• Spicy Version: Add red pepper flakes or a dash of smoked paprika.

• Cheesy Option: Crumble vegan feta over the top for a creamy contrast.

• Protein Addition: Add chickpeas or grilled tofu for a more substantial meal.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.

• Serve Cold or Warm: This salad is delicious, whether served warm or chilled.

• Not Suitable for Freezing: Best enjoyed fresh due to the delicate texture of grilled vegetables.

• Make Ahead: Grill the vegetables and store them separately; combine with the dressing just before serving.