Alcoeur Apron's Grilled Zucchini Salad with Corn & Tomatoes

Ingredients

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

Steps

1. Preheat an outdoor grill to medium-high heat, about 425 degrees F.

2. Brush grill grates with oil.

3. Drizzle olive oil over slices of zucchini and season with salt and pepper.

4. Grill zucchini for 2 to 3 minutes per side, until tender and grill marks appear.

5. 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.

6. Set grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred; about 2 to 3 minutes.

7. In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

8. To a bowl, add the zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

9. Top with crumbled cheese and serve!

Source: https://diethood.com/grilled-zucchini-salad/