Grilled Garden Salad

(Pic from Kraft.com)

Ingredients

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)

directions

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.