4 medium ears sweet corn, husked and silk removed
4 small to medium yellow squash, ends trimmed, quartered lengthwise
2 medium zucchini, ends trimmed, quartered lengthwise
2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3-4 pieces each
1 large red onion, ends and skin removed, slicked into 3-4 large intact rings
1 lb asparagus, tough ends snapped off
1/3 C of The Olive Bin's Olive Wood Smoked Olive Oil
1/3 C of The Olive Bin's Lemon Olive Oil (Fused)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb cherry tomatoes, sliced in half
4 oz bleu cheese, crumbled or large, wide shavings of Parmesan cheese
Grilled Veggie Salad
Ingredients
Number Of Servings: 4
Directions
- Preheat grill to 400 degrees F. Make sure grates are scrubbed clean and then oiled.
- To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
- Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Drizzle Lemon oil and Olive Wood Smoked oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.
- Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking. You may want the onions to get nicely softened; that will take the longest. You also may want to have the ears of corn have some char, but not be completed cooked. Set the ears on the hottests part of the grill to get some quick char, then remove. The apsaragus cook the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the pan.
- Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-sized pieces, about an inch or so in size. Place everything in a large serving bowl. Add the tomatoes and fold together. Drizzle with a bit more Lemon oil and Olive Wood Smoked oil. Sprinkle with cheese. Serve just slightly warm or at room temperature.
Additional Info
Recipe adapted from https://www.afarmgirlsdabbles.com/
