This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt.
Summer on a plate, this very hearty mix makes a lovely main dish during the warmer months. The combination of crisp lettuce leaves and Dijon-marinated blackened vegetables are a wonderful juxtaposition of flavors and textures. Seasonal garden-fresh veggies are a great way to brighten up the dish and increase your family’s enjoyment of nourishing plants.
This Grilled Veggie Salad recipe and other backyard bbq recipes are also available in our convenient iPhone app and newly released Android recipe app.
By Julie Piatt,
Ingredients
- 2 ears corn
- 2 red bell peppers, quartered
- 2 zucchini, cut into ½-inch spears
- 2 yellow squash, cut into ½-inch spears
- 1 red onion, cut into ½-inch slices
- A double batch of Classic Dijon Dressing
- Celtic sea salt, to taste
- Dash cayenne
- 1 head field lettuce, torn into bite-size pieces
- 1 head romaine lettuce, torn into bite-size pieces
- 1 bunch fresh dill, chopped
- Juice of 1 lemon, or to taste
Instructions
- In a cast-iron skillet or wok using no oil, blacken the ears of corn over high heat. Set aside.
- Blacken the peppers, turning them until all sides are well charred. Set aside and repeat with the zucchini and squash spears. Finally, blacken the onion slices and remove from the heat.
- In a large salad bowl, prepare the dijon dressing.
- Add sea salt and cayenne pepper to taste.
- Place one ear of corn inside the bowl standing on end. Cut off the kernels using a downward motion. Rotate the cob until all the kernels are removed. Repeat with the other ear of corn.
- Dice the red pepper, zucchini, and squash into small chunks. Dice the blackened onion slices into bite-size pieces.
- Using your hands, fold the warm veggies into the dressing and set aside, allowing them to soak up the flavor of the dressing.
- Add torn lettuces on top of the veggies.
- Add the chopped fresh dill.
- Toss just before serving.
- Add the lemon juice and adjust the seasoning to taste.
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