Quick & Easy Summer Salads to Beat the Heat

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© Getty Images / E+ / haoliang

Grilled summer vegetable salad with balsamic vinaigrette

Once you've tried the grilled veggies in this fuss-free salad, you might never go back to baked or steamed veggies again. Using seasonal bell peppers, zucchini and corn, it's got a subtly smoky flavor profile that pairs well with a simple balsamic vinaigrette.

Ingredients for 6 servings

• 3 red bell peppers, cored, seeded and cut into thirds
• 2 green zucchini, sliced into thick rounds
• 2 ears fresh corn
• 1 red onion, peeled and thinly sliced
  
• 4 cups (80 g) salad greens
• Optional: pine nuts to garnish*

Dressing

• 3/4 cup (160 g) extra-virgin olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1 tbsp minced garlic
• 1/2 tsp dried mixed herbs
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. In a mixing bowl, whisk together the dressing ingredients until smooth and fully combined.
2. Add the bell pepper, zucchini and corn to a large bowl. Pour 3/4 of the dressing over the veggies and toss well to coat. Let marinate for at least 1 hour.
3. Preheat the grill to medium-high. Add the bell pepper and corn, and grill for 8-10 min., turning the corn every few minutes. Check the veggies often to make sure they aren't burning. Lower the heat, if necessary.
4. Remove the corn and set aside. Flip the bell peppers over, and add the zucchini to the grill. Cook the vegetables for 4 min.
5. Remove the bell peppers and set aside. Flip the zucchini and cook for 2 min. longer or until marked on both sides.
6. Remove the zucchini and set aside with the corn and bell peppers to cool.
7. In a medium bowl, carefully cut the corn kernels from the cobs.
8. Arrange the salad greens on a large serving platter. Top with the bell peppers, corn, zucchini and red onion. Drizzle with the remaining vinaigrette and serve immediately.
   

*If you want to add extra crunch to the salad, feel free to toast some pine nuts in a pan until golden and fragrant and use them as a garnish.