+SF +GF +QP
Need a flavor boost? Head straight to the grill. Looking to add a smoky aroma? Grill it up. What about transforming a modest vegetable into the main star? Grill that sucker up. Grilling is a surefire way to add flavor, texture and character to any meal. And that is exactly what we did here. Tenderized zucchinis work beautifully in a salad paired with crunchy walnuts and sweet tomatoes. —MR
SERVES 2
¼ cup (30 g) unsalted raw walnuts
1½ cups (240 g) cherry tomatoes
2 large zucchini, thinly sliced into ¼” (6-mm) strips lengthwise
1 corn on the cob
2 tbsp (30 ml) olive oil, divided
Sea salt
Juice of ½ lemon
Preheat the oven to 400°F (204°C). Add the walnuts and tomatoes to a parchment-lined baking pan. Cook for 10 minutes.
Brush each side of the zucchini slices and corn with 1 tablespoon (15 ml) of the olive oil and sprinkle with salt. Cook on a hot grill pan until the vegetables have grill marks, about 5 minutes for the zucchini and 15 for the corn. Rotate the corn so that each side has grill marks.
When the corn is done, remove it from the heat and use a knife to remove the kernels from the cob, cutting down lengthwise from the top. Add all of the grilled veggies, walnuts, tomatoes, lemon juice, the remaining 1 tablespoon (15 ml) olive oil and sea salt to a large mixing bowl. Serve.