Print Recipe

Serving for 4 people

Ingredients

Charred Vegetable Salad (Summer):

2 zucchini, whole

2 yellow squash, whole

1 red onion (large), cut in half

2 yellow corn, shucked

1 red bell pepper, whole

1 yellow bell pepper, whole

¼ cup scallion, sliced

¼ cup parsley, chopped

¼ cup mint, chopped

¼ cup sherry vinegar

Extra virgin olive oil to taste

Kosher salt to taste

Black pepper to taste

Directions:

First, light the grill (or preheat whatever you’ll be using to char your vegetables). The best part about this recipe is that it takes little to no preparation, if the grill is hot, you’re ready to go. The ingredients are less important than understanding the method. Once you understand the method, you can make this salad with any variety of vegetables.

The key to charring vegetables is to control your heat. This is best done by having the coals pushed to one side of the grill, creating direct and indirect heat. Place the vegetables on the direct heat for about two to three minutes per side. Using tongs, rotate the vegetables until there is even caramelization on all sides. Once the vegetables have enough char (to your taste) remove from direct heat and continue cooking over indirect heat for 4-10 minutes. Alternatively, you can finish in the oven if you prefer. Once tender, remove the vegetables from heat.

Cut the corn kernels off the cob over a mixing bowl. Slice the zucchini and squash down the middle lengthwise and then into ¼-in thick half-moons. Cut the bell peppers in half and discard the seeds and stem. Slice the bell peppers and red onion and combine with the rest of the vegetables. Add the chopped herbs, vinegar, olive oil and season to taste with salt and cracked black pepper. Toss to combine.