• 2 medium-sized zucchini, cut into ½-inch thick half-moons
  • 2 cups cherry tomatoes, halved
  • 2½ cups corn kernels
  • 2 tablespoons olive oil, divided
  • salt and fresh ground black pepper, to taste
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano, or any other dried herbs
  • salt and fresh ground black pepper, to taste
  • 2 cups arugula
  • 1/2 cup crumbled goat cheese, (or bleu cheese or feta cheese)


Preheat Grill to medium-high; about 425˚F.

Brush grill grates with oil.

Drizzle olive oil over slices of zucchini and season with salt and pepper.

Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.

In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

Top with crumbled cheese and serve!