Yum-o! I want to eat this now! Even so early in the morning. Chip, Fire up the grill!
Does anyone have any fresh zucchini, corn, tomatoes, basil and parsley? Oh wow can you imagine the superb flavors in your mouth right now? Since being pregnant I really want veggies more than meat. Even for breakfast. I hope that my kid ends up like me and not like Chip with his/her eating tookieness.
I've not made this before, but if the thought of it keeps brewing in my head today then I will have it by the end of the week! I will let you know how it turns out. Again, if any of my local friends have a garden or grandparents with a garden I will pay you for your goods. I really really dislike our produce selection at our local supermarkets.
Ingredients
1 whole Medium Zucchini, Halved Lengthwise
2 ears Corn, Shucked
2-½ Tablespoons Olive Oil, Divided
¾ pounds Assorted Ripe Tomatoes, Chopped Into 1" Chunks
1 can Roasted Green Chilies, Finely Chopped
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
Juice Of 1 Large Lime (about 2 Tablespoons)
¼ pounds Feta (or Goat) Cheese, Crumbled
Salt And Freshly Ground Pepper
1 whole Medium Zucchini, Halved Lengthwise
2 ears Corn, Shucked
2-½ Tablespoons Olive Oil, Divided
¾ pounds Assorted Ripe Tomatoes, Chopped Into 1" Chunks
1 can Roasted Green Chilies, Finely Chopped
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
Juice Of 1 Large Lime (about 2 Tablespoons)
¼ pounds Feta (or Goat) Cheese, Crumbled
Salt And Freshly Ground Pepper
Preparation Instructions
1. Preheat a grill over medium heat.2. Brush the zucchini and corn cobs with ½ tablespoon of the olive oil. Grill for about 5 minutes, turning occasionally, until the vegetables are lightly charred and soft.3. Set aside to cool.4. Combine the remaining 2 tablespoons olive oil, tomatoes, green chillies, herbs, lime juice, and cheese in a large mixing bowl.5. Chop the zucchini into 1/2” half moons, cut the corn kernels off the cobs, and add both to the bowl.6. Season with salt and pepper.7. Stir to blend, and serve warm or at room temperature.
* Salad tastes best if served when prepared (flavours intensify too much if refrigerated).
1. Preheat a grill over medium heat.2. Brush the zucchini and corn cobs with ½ tablespoon of the olive oil. Grill for about 5 minutes, turning occasionally, until the vegetables are lightly charred and soft.3. Set aside to cool.4. Combine the remaining 2 tablespoons olive oil, tomatoes, green chillies, herbs, lime juice, and cheese in a large mixing bowl.5. Chop the zucchini into 1/2” half moons, cut the corn kernels off the cobs, and add both to the bowl.6. Season with salt and pepper.7. Stir to blend, and serve warm or at room temperature.
* Salad tastes best if served when prepared (flavours intensify too much if refrigerated).
Prep Time 10 Minutes
Cook Time 5 Minutes
Difficulty Easy
Servings 6
Cook Time 5 Minutes
Difficulty Easy
Servings 6
7 comments:
My grandparents have all kinds of veggies that I'm sure they'd be happy to sell to you. They are all the way in Sallis though.
This recipe does look really good.
Good information, Lisa! I will have to look them up!!
Man, I must make this this weekend! I saw it on Pioneer Woman this week and thought about it myself.
They are Paul and Frankie Cain. Email me if you want directions, and I will tell them you are coming. They sell vegetables to quite a few people there in Sallis.
make sure your feta is pastuerized! It's on the no-no list if not. :)
I have no list of no-nos. I only watch my seafood intake. Someone told me yesterday my Subway sandwich meat had to be toasted. Goodness gracious. I hope my kid turns out ok.
That looks DELISH! i want it!
BTW, your meat DOES need to be toasted!!!!
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