Ingredients
Veggies
- 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
Dressing
- 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)
Instructions
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!
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