Grilled and Marinated Vegetable Salad

  • 2 Zucchini
  • 1 large red onion
  • 2 red peppers
  • 1 bulb fennel
  • 1 ear fresh corn
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp good balsamic vinegar
  • Juice of 1/2 lemon
  • 1 ball fresh smoked mozzarella cheese, diced
  • 2 Tbsp chopped fresh parsley
  • Kosher salt and fresh cracked black pepper

A perfect summer side…fresh farm veggies with a simple dressing.

Prepare all your veggies:  Slice zucchini lengthwise into about 4 slices each, peel onion and slice into thick rounds, core and quarter the red pepper, slice the fennel into 1/2 inch thick slices and shuck the corn.  You can use any seasonal vegetable here (asparagus in spring, etc.).  In a large dish, drizzle the veggies with olive oil, season them with salt and pepper and toss to coat.  Place veggies on a very hot grill.  When cooked, remove them from the grill and transfer to a serving platter.  Top your veggie platter with the diced cheese, drizzle veggies with balsamic vinegar, a squeeze of lemon and a little olive oil.  Top with chopped parsley.  Serve hot or cold.  Great with grilled bread!