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.
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Key Takeaways:
- Charred Corn Salad with Grilled Veggies: This mid-summer salad combines fresh charred corn, roasted red peppers, grilled squash, eggplant, and cherry tomatoes for a flavorful, garden-fresh dish.
- Grill Indoors or Outdoors: If you don’t have a BBQ, you can still achieve deliciously grilled vegetables using a grill pan indoors.
- Health Benefits of Yellow Squash: Packed with vitamins A and C, yellow squash supports brain health, aids in digestion, and contributes to cognitive function.
- Simple Preparation: Toss grilled veggies with balsamic vinegar, olive oil, fresh herbs, salt, and pepper for a quick and light summer dish.
- Garden Bounty Inspiration: This recipe is perfect for making the most of fresh summer produce like corn, zucchini, eggplant, and cherry tomatoes.
- No-Heat Cooking Solution: Avoid heating the kitchen on hot days by cooking this salad on the grill or stove-top grill pan.
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.
FAQ:
Q: Can I make this salad without a BBQ?
A: Absolutely! Use a grill pan on the stove for similar results. It’s just as delicious as grilling outdoors.
Q: What dressing should I use for this salad?
A: A light dressing of balsamic vinegar and olive oil works perfectly. Add salt and pepper to taste.
Q: How do I char the corn if I don’t have a grill?
A: Use a hot cast-iron skillet or grill pan to char the corn. Rotate frequently for even charring.
Q: Can I substitute yellow squash with another vegetable?
A: Yes, you can use zucchini or even sweet potato slices as a substitute for yellow squash.
Q: What herbs pair best with this salad?
A: Fresh herbs like basil, parsley, or cilantro add a burst of flavor to the salad.
Q: Is this salad served warm or cold?
A: It can be enjoyed warm right after grilling or chilled as a refreshing summer side dish.
Charred Corn with Grilled Summer Veggies
Equipment
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- 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.
