Cooking Light
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 cups)

Fresh vegetables such as corn, zucchini, and okra become even more flavorful when they’re grilled. Serve them over tender greens and top with crumbled cheese for a one-dish meal.

How to Make It

1. Preheat grill to high (450°F to 500°F). Meanwhile, whisk together olive oil, vinegar, honey, and black pepper in a medium bowl. Brush 1 teaspoon of the olive oil mixture over cut sides of zucchini and 1 teaspoon of the olive oil mixture over corn; set aside.

2. Toss okra with 1 teaspoon of the olive oil mixture in a medium bowl. Arrange okra in a single layer in a metal grilling basket coated with cooking spray. Place grilling basket on grill rack; grill, uncovered, until lightly charred and tender, 5 to 6 minutes. Remove from grill; set aside.

3. Place zucchini halves, cut side down, and corn on grill rack coated with cooking spray. Grill zucchini, uncovered, until tender, about 4 minutes per side. Remove zucchini from grill; set aside. Grill corn, uncovered, until lightly charred, about 4 minutes per side. Remove corn from grill. Slice zucchini halves crosswise into 1/4-inch-thick pieces. Remove corn kernels from cob using a sharp knife.

4. Combine arugula, tomato, and remaining olive oil mixture in a large bowl and toss to combine. Top with grilled vegetables and queso fresco.

Also appeared in: Cooking Light, November, 2021,Plant-Based Recipes