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zucchini corn extra-virgin olive oil kosher salt cherry tomatoes mozzarella mini- baby arugula fresh basil mustard balsamic vinegar red pepper
Viewed: 52 - Published at: 7 years agoIngredients
- 2 medium zucchini, halved lengthwise
- 2 ears corn, husks removed
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 pint cherry tomatoes, halved lengthwise
- 1 pound fresh mozzarella mini- balls, halved
- 4 cups baby arugula
- 1/4 cup fresh basil leaves, cut into a chiffonade
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red-pepper flakes
Method
- Preheat the grill with charcoal to medium-high heat.
- Drizzle the zucchini and corn with olive oil, and season with salt and pepper.
- Grill until tender and browned, rotating on occasion, for about 8 minutes.
- Let cool.
- Slice the zucchini into half-moons about 1/4 inch thick.
- Strip the kernels of corn off the cob.
- Put the corn and zucchini in a bowl, and toss with the cherry tomatoes, mozzarella balls, arugula, and basil.
- Whisk together the mustard and balsamic vinegar, and trickle in the 3 tablespoons olive oil; mix in the crushed red-pepper flakes, and season with salt and pepper.
- Drizzle over the veggies, and toss.
- Season to taste and serve.
