Description
A vibrant, smoky-sweet salad combining charred summer squash, zucchini, peppers, corn, and asparagus with a bright lemon vinaigrette and creamy blue cheese. Perfect for grilled meals or casual summer entertaining.
Ingredients
4 sweet corn, husk and silk removed
2 yellow squash, medium, trimmed and quartered
2 green zucchini, medium, trimmed and quartered
2 red bell peppers, large, seeded and cut into 3–4 pieces each
2 red onion rings, sliced
1 pound asparagus, tough ends snapped off
2–3 Tbsp olive oil
Kosher salt, to taste
4 oz blue cheese, crumbled
1 lemon, zested and juiced
1 small shallot, minced
1 tsp honey
Fresh thyme sprigs for garnish
Instructions
Preheat grill to 400°F. Oil grates thoroughly.
Place corn on hottest zone first, cooking 2 minutes with lid closed for char.
Add peppers and onions to grill, flipping halfway through 8-10 minutes.
Cook asparagus last, removing when bright green and springy (2-3 minutes).
Let vegetables cool slightly. Remove corn kernels from cobs and dice remaining veggies.
Whisk lemon zest, juice, olive oil, minced shallot, honey, and salt to create vinaigrette.
Toss grilled veggies with vinaigrette in a large bowl.
Top with crumbled blue cheese, fresh thyme, and lemon slices.
Notes
Use frozen shucked corn if fresh unavailable
Substitute Parmesan shavings for blue cheese if needed
Replace onions with shallots for milder flavor
Cherry tomatoes work well as extra freshness
Store leftovers in airtight container up to 2 days
- Prep Time: 20
- Cook Time: 10
- Category: Side Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg