Good for a barbecue side or a veggie main dish, this grilled zucchini corn salad is a simple mix of cherry tomatoes, scallions and Parmesan.
3 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
3 corn cobs, shucked
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
3 scallions, thinly sliced
1 cup halved cherry tomatoes
1 ounce Parmesan, finely shredded
Preheat a gas or charcoal grill on high heat.
Rub the zucchini and corn with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 3-4 minutes. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the kernels off the cob.
In a large bowl, combine the zucchini, corn, scallions, tomatoes, Parmesan and remaining salt and pepper.