Chef Shamy Grilled Vegetable Salad

Summer is the time for salads- pasta salad, potato salad, macaroni salad, etc. But, have you tried a vegetable salad sans lettuce? Enjoy a grilled vegetable salad with minimal prep-work! This salad is filled with corn, asparagus, squash, fajita veggies and cherry tomatoes tossed in Italian Salad dressing and parmesan cheese. It can be enjoyed warm, or chilled before serving. Plus, since this dish uses in-season veggies, it really can be made with anything you have in your garden (or freezer).

Satisfy your salad craving:

Enjoy a grilled vegetable salad with minimal prep-work! This salad is filled with corn, asparagus, squash, fajita veggies and cherry tomatoes tossed in Italian Salad dressing and parmesan cheese.

Chef Shamy Grilled Vegetable Salad

Ingredients:

• 8 Birds Eye Extra Sweet Mini Corn on the Cob (#4655)
• 2 cups zucchini, quartered lengthwise
• 1/2 bag Flav-R-Pac Asparagus Spears (#3127)
• 4-6 cups Flav-R-Pac Yellow Squash (#7860)
• 2 cups Flav-R-Pac Fajita Blend Vegetables (#2069)
• 3/4 cup Chef Shamy Garlic Butter W/ Parmesan & Basil (#8124)
• Regal Coarse Sea Salt (#1147) and AP Coarse Bleck Pepper (#1028), to taste
• 1/2 cup of AP Italian Salad Dressing Seasoning (#1698)
• 1 1/2 cups water
• 1 cup cider vinegar
• 2 cups of Colavita Blended Canola & Virgin Olive Oil (#2641)
• 1 small package cherry tomatoes, cut in half
• 1/2 cup Galbani Shredded Parmesan Cheese (#2554)

Instructions:

1. First, preheat grill.
2. Then, add the corn, zucchini slices and asparagus spears. Brush with garlic butter, flipping to evenly coat all sides. Add salt and pepper as needed, and cook until tender. They will cook at different speeds, so remove each veggie as it is done.
3. Once removed from the grill, cut the corn off the cob, and cut the zucchini and asparagus into 1 inch pieces. Add to a bowl.
4. Meanwhile, add the squash and fajita blend vegetables to a frying pan with butter. Add salt and pepper as needed, and cook until tender. Add to bowl with the other vegetables.
5. To prepare the dressing, whisk together the dressing mix, water, vinegar, and oil. Then, toss over the vegetables.
6. Now, add the cherry tomatoes and parmesan cheese. Toss to combine, and serve.

Adapted from: https://chefshamy.com/recipes/grilled-vegetable-salad/

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