Summer is officially here, and we’re living on the grill. This grilled chopped salad has quietly become one of our family’s most-requested sides — the kind of thing you throw together on a Tuesday night and somehow end up making every week for the next three months.
It serves four, but honestly, scale it however you need. More people, more veggies. That’s the beauty of it.
Ingredients
- 1 x Green bell pepper, halved
- 1 x Red bell pepper, halved
- 1 x Red onion, peeled + cut in quarters length-wise
- 2 x ears of corn, shucked
- 2 x zucchini, halved
- extra virgin olive oil (roughly 1/2 cup)
- 1 cup feta cheese, crumbled
- 1/4 cup cilantro, chopped
- salt + pepper to taste
Instructions
- Prepare the bell peppers and zucchini by giving them a good wash and cutting into halves. Shuck your corn if you haven’t already.
- Halve the onion and remove the peel before cutting each half into quarters. Leave the root end intact when cutting into wedges, so that the layers do not separate.
- Cover all veggies in in a light coat of olive oil and set aside.
- Turn on the grill to medium heat. Place the veggies directly onto the grill and grill until there are visible grill marks on each side. The bell peppers typically cook the fastest and the corn will need more time, so you can remove the veggies from the grill once they’re fully cooked.
- Grab a cutting board and chop all of the veggies into approximately 1-inch quarters (or smaller/bigger if you prefer.) The vegetables will still be hot – so use caution (or another utensil like a fork or tongs) when cutting. Throw the chopped veggies into a bowl as you go. Carefully cut the corn off of the cob and mix in with the other veggies.
- Season the veggies with salt and pepper to taste, and top with your cilantro and feta cheese. Serve immediately.
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