Alcoeur Apron's Grilled Zucchini Salad with Corn & Tomatoes
For the vegetables
2 medium-sized zucchinis, cut into 1/2 inch thick half-moons
2 cups cherry tomatoes, halved
2.5 cups corn kernels
2 tablespoons olive oil, divided
2 cups arugula
1/2 cup crumbled goat/bleu/feta cheese (whichever you prefer)
Salt and freshly ground pepper, to taste
For the dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Preheat an outdoor grill to medium-high heat, about 425 degrees 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, 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 the 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 a bowl, add the zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.
Top with crumbled cheese and serve!