Grilled Zucchini Salad

Ingredients

• 1 teaspoon (5 ml)lemon juice (fresh is best)
• 1 teaspoon (about 5 g)garlic, minced
• to tastesalt and pepper
• 1 tablespoon (15 ml), plus extra for the grillavocado oil
• 1/4 teaspoonred pepper flakes
• 2 mediumcourgettes, cut lengthways into 4 wedges each
• 2–3whole ears of corn, husks removed
• 8–10mini peppers (or 1 large red pepper, quartered)
• 2 handfulsfresh rocket
• 1/2 cup (about 75 g)crumbled feta
• 3 tablespoons (45 ml)olive oil
• 4 tablespoons (60 ml)lemon juice
• 2 teaspoons (10 ml)Dijon mustard
• 1 tablespoon (about 10 g)shallot, minced
• 1 tablespoon (15 ml)honey
• 1 clovegarlic, minced
• 1 teaspoondried oregano
• 1/2 teaspoondried thyme

Instructions

1. 1

   Marinate the courgettes

   In a small bowl, mix 1 tablespoon of avocado oil with 1 teaspoon lemon juice, 1 teaspoon minced garlic, a large pinch of salt and pepper, and the red pepper flakes. Put the courgette wedges on a baking tray, pour over the mixture and toss, rubbing it over the surfaces to coat. Leave them to sit while you heat the grill.

2. 2

   Grill the vegetables

   Heat an indoor or outdoor grill to 230°C (450°F). Once hot, clean the grates and oil them with avocado oil. Grill the corn first, turning it until charred to your liking on all sides. When the corn is halfway cooked, add the courgettes and peppers; grill them for about 3 minutes, turning as needed for even charring. Keep the courgettes firm rather than soft, then transfer everything to a baking tray.

3. 3

   Shake the dressing

   Put the olive oil, 4 tablespoons lemon juice, Dijon mustard, shallot, honey, minced garlic, oregano and thyme in a jar. Add a large pinch of kosher salt and black pepper, cover and shake. Taste and adjust with more salt, pepper or honey as needed.

4. 4

   Chop and assemble

   Chop the courgettes into small pieces, cut the kernels from the corn cobs and chop the peppers into bite-sized pieces. Arrange the rocket on a serving dish and add the corn, courgettes and peppers. Drizzle with about a quarter of the dressing and toss; top with feta, taste, then add more dressing as desired.

What is grilled courgette salad?

This American-style summer salad brings together grilled vegetables, leafy rocket and feta under a lemony herb dressing. It draws on the familiar cookout combination of charred corn and peppers, served in a fresh salad rather than straight from the grill.

The recipe works because the vegetables are grilled separately according to how quickly they cook, while the tangy dressing and salty feta balance their sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 6g protein, 22g carbs, 13g fat.

The corn and honey contribute carbohydrates, while the avocado and olive oils and feta provide much of the fat. Feta also contributes protein, alongside smaller amounts from the vegetables. For a more balanced plate, serve a portion with a protein-rich main such as grilled chicken or beans.

The vegetables to choose

Courgettes: Cut them lengthways into wedges so they are easy to turn and get distinct grill marks. Medium courgettes are a good fit for the stated cooking time.

Corn and peppers: Fresh corn chars well on the grill, while mini peppers are easy to handle whole. A large red pepper works too, cut into quarters as directed.

Marinating before grilling

The quick coating of avocado oil, lemon, garlic and chilli seasons the courgettes before they meet the heat. Toss and massage the wedges so the mixture reaches their cut sides as well as the skin.

Let them sit while the grill heats, as the method specifies; this gives the seasoning time to cling without adding a separate marinating stage.

Getting the char right

Hot grates help the corn and vegetables take on colour instead of simply warming through. Clean and oil the grill once it reaches 230°C, then start the corn first because it needs the longer cooking time.

Add the courgettes and peppers when the corn is halfway done. Turn the vegetables as needed, and take the courgettes off while still firm so they hold their shape in the salad.

A bright, balanced dressing

Lemon juice, Dijon mustard, honey and herbs give the dressing its sharp, savoury and lightly sweet notes. Shaking everything in a jar makes it easy to combine and to adjust after tasting.

Start with the recipe's suggested quarter of the dressing when assembling. Add more gradually so the rocket and vegetables are coated without pooling the dressing on the platter.

Serving the salad

Add the rocket just before serving, then arrange the grilled vegetables over it and finish with crumbled feta. Serve as a side with grilled fish, chicken or other summer dishes, or enjoy it as a lighter meal.

For a more substantial plate, pair it with bread or a grain-based side. The salad is also easy to share straight from a large serving dish.

Recipe notes & tips

• Cut the courgettes into even wedges so they cook at a similar rate.
• Oil the clean grill grates to help prevent sticking.
• Turn the corn regularly to char it on all sides.
• Keep an eye on the courgettes and remove them while they are still firm.
• Shake the dressing again just before drizzling if it has separated.
• Add the feta at the end to keep its crumbly texture distinct.

Variations

• Add fresh herbs: Stir chopped parsley or basil through the finished salad.
• Use a different cheese: Swap the feta for crumbled goat's cheese.
• Bring extra heat: Add more red pepper flakes to the courgette marinade.
• Change the greens: Use baby spinach instead of rocket.
• Make it heartier: Serve with cooked quinoa or crusty bread.

Common mistakes to avoid

• Crowding the grill: Cook in batches if needed so the vegetables can char rather than steam.
• Adding the courgettes too early: Wait until the corn is halfway done to avoid overcooking them.
• Overcooking the courgettes: Turn them as needed and take them off while still firm.
• Skipping the grate oil: Oil the clean grates with avocado oil to reduce sticking.
• Pouring on all the dressing: Begin with roughly a quarter, toss and add more to taste.
• Dressing the rocket too soon: Assemble close to serving so the leaves stay fresh.

How to store

Refrigerate leftover salad in a covered container and use within 2 days. The grilled vegetables and dressing can be stored separately for the best texture; serve the vegetables chilled or gently reheat them, then add fresh rocket and feta.

Frequently asked questions