Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Grilled Corn and Zucchini Salad with Feta
Delicious char grilled veggies with feta cheese make this grilled corn and zucchini salad the perfect summer barbeque or potluck side dish.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
5
Calories:
305
cal
Author:
Amanda Formaro
Equipment
Grill
Mixing bowls
Chef's knife
Ingredients
1/2
cup
extra virgin olive oil
2
cloves
garlic
minced
½
tsp
salt
1/2
tsp
pepper
¼
tsp
red pepper flakes
2
ears
corn
3
medium
zucchini
cut lengthwise into planks or slice as normal
4
tsp
lemon juice
4
oz
feta cheese
Instructions
In a large bowl, mix olive oil, garlic, salt, pepper, and red pepper flakes.
Cut zucchini into ½ inch wide pieces.
Lightly coat corn and cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
Grill veggies, charring some (but not all) for flavor. Alternatively, cook on high in a skillet until tender.
Cut corn from stalk.
Mix all veggies into bowl with remaining oil mixture. Mix in lemon juice and feta cheese. Serve warm or cold.
Notes
You can store leftover grilled corn and zucchini salad in an air-tight container kept in the refrigerator for around 4-5 days.
Nutrition
Serving:
1
portion
|
Calories:
305
cal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
495
mg
|
Potassium:
319
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
395
IU
|
Vitamin C:
19.2
mg
|
Calcium:
128
mg
|
Iron:
0.8
mg