02 Jun Roasted Corn and Zucchini Salad

INGREDIENTS:

2 – 3 ears of corn shucked
2 tbsp olive oil
1 garlic clove minced
1/2 cup finely diced sweet onion
4 cups small-diced zucchini (2 medium zucchini)
1/4 tsp dried oregano
1/4 tsp dried thyme
1 lime juice
1/4 cup fresh basil leaves roughly chopped
Salt and freshly ground black pepper to taste

DIRECTIONS:

Roasted Corn and Zucchini Salad is an easy flavor packed vegetable side dish made with fresh corn, zucchini, and onions. Corn on the cob is delicious and just at the beginning of the season. This yummy summer salad will be a wonderful addition to any meal. 

Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add onion and cook until translucent, about 3-4 minutes. Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes. Take the pan o the heat and stir in the juice of one lime. Let sit for a minute. In a large bowl cut the kernels o the cobs and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste. Serve warm or at room temperature garnished with a few basil leaves.