This Charred Corn Salad with Grilled Summer Vegetables is a mid-summer veggie salad with charred corn, roasted red peppers, grilled squash, eggplant, and cherry tomatoes. YUM, what a great way to enjoy the bounty of a mid-summer garden. Serve this salad with a fresh baguette.
My garden is on overdrive right now. Everyday Farmer Fred goes out in the morning to pick the ripe vegetables in the garden. I love seeing what shows up in my kitchen from the morning picking. Today it is corn on the cob, red bell peppers, zucchini, eggplant, cherry tomatoes, and cucumbers.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS- Simple is Smart Tip
If you don’t have a BBQ, no problem. You can still perfectly grill all of your summer vegetables inside with a grill pan. They are just as delicious as on the BBQ. Farmer Fred is the Griller, and when he is away, I love grilling veggies indoors on my grill pan.
Neuro Nutrition Nugget - Yellow Squash
Yellow squash is not only a delicious and versatile vegetable, but it also offers numerous health benefits, particularly for the brain. This vibrant vegetable is rich in essential nutrients, such as vitamins A and C, which play a crucial role in promoting brain health. Vitamin A is known for its antioxidant properties, which help protect brain cells from oxidative stress and damage. Additionally, vitamin C is essential for the production of neurotransmitters, which are vital for proper brain function and communication. Consuming yellow squash regularly can support cognitive function and contribute to overall brain health.
Moreover, yellow squash is a great source of dietary fiber, which has been linked to improved cognitive function and a reduced risk of age-related cognitive decline. The fiber in yellow squash helps regulate blood sugar levels, preventing spikes and crashes that can negatively impact brain function. Furthermore, the high fiber content promotes healthy digestion, ensuring that essential nutrients are properly absorbed and delivered to the brain.
Furthermore, yellow squash contains essential minerals like magnesium and potassium, which are necessary for optimal brain health. Magnesium plays a vital role in neurotransmitter release and synaptic plasticity, both of which are crucial for learning and memory. Potassium helps maintain proper electrolyte balance in brain cells, ensuring efficient communication between neurons. Incorporating yellow squash into your diet can provide these essential minerals, supporting healthy brain function.
I am looking at all that goodness so many possible ways to eat, cook, and enjoy this bountiful harvest today. All the fresh veggies are why I love summer so much. Well, it could also be because it is warm. I love warm sunny days. These are the days when I can walk through my flower gardens barefoot enjoying the scent of the lilies and flowers. I digress with my daydreams.
What to do, what to do with today’s garden harvest. Hmmm – let’s see – it is hot and I don’t want to heat the kitchen with a hot stove and oven. I know I’ll cook something on the BBQ grill. I’ll grill some corn until it is smokey and charred, Roast a red peppers, grill up some zucchini and eggplant on the BBQ or in a grill pan on the stove. Add some fresh herbs, and toss in the cherry tomatoes. Dress it with a light dressing of balsamic vinegar and olive oil. Add some salt and pepper to taste and Wah-la Done!! A delicious charred corn salad with grilled summer veggies for lunch.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.
Charred Corn with Grilled Summer Veggies
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 2 ears Corn
- 1 Pepper roasted red
- 1 Zucchini medium
- 1 yellow squash medium
- ¼ Eggplant small
- 1 cup cherry tomatoes sliced in half
- 2 tbsp vegetable oil or a high smoke point oil for roasting
- 2 tbsp Italian parsley
- 2 tbps Oregano fresh minced or 1 tsp dried
- 2 tbsp Basil fresh minced or 1 tsp dried
- 1 tbsp Thyme fresh minced or 1/2 tsp dry
- Salt and pepper to taste.
- 2 tbsp balsamic vinegar aged/good quality is best if you have it.
- 1 tbsp olive oil extra virgin
Instructions
- Grill the corn until some of the kernels are charred in the grill pan. On the BBQ you can leave the husk on. Cut the corn off the cob once it is charred and cooled. Put in a large bowl.
- Roast the red pepper (click here for how to roast red peppers), peel, remove the seeds and membranes and dice. Add to the corn.
- Slice and grill the squash and eggplant until fork tender. Once they are grilled, put them in a glass dish and add the fresh minced herbs. Cover the dish for 30 minutes to steam and wilt the herbs.
- Chop the roasted squash and eggplant, add to the corn.
- Slice the cherry tomatoes in half and add.
- Drizzle the balsamic vinegar and olive oil over the salad. Add salt and pepper to taste. Mix well.
