Thursday, June 16, 2011

Grilled Garden Salad

(Pic from


2 ear corn on the cob, husks and silk removed
2 small yellow squash, each cut lengthwise into 3 slices
2 small zucchini, each cut lengthwise into 3 slices
2 tomatoes, chopped
1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. lemon juice
1 clove garlic, minced
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil ( I used Mint instead and it was delish)


HEAT grill to medium-high heat.

GRILL corn 15 min. or until kernels are browned and tender, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.

CUT kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.

MIX dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with Parmesan and basil.

This recipe came in the Kraft magazine last month. It was super good and easy. The downside is that I saved it for leftovers and its not so good as leftovers. Definitely a keeper.

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