Raise the bar on summer vegetable salads with this quick, bright, and flavorful grilled side dish. These “sisters”, sweet corn, yellow summer squash, and green beans, are sure to be the talk of the season.
Makes
8 servings (8 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
WHISK:
TOSS:
STIR IN:
Test Kitchen Approved
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together vinegar, 2 Tbsp. oil, shallots, Dijon, honey, and savory; season with salt and pepper.
Toss squash with 1 Tbsp. oil; season with salt and pepper. Rub corn with 1 Tbsp. oil; season with salt and pepper. Toss beans with remaining 1 Tbsp. oil; season with salt and pepper.
Grill vegetables, covered, until squash and beans soften and grill marks appear, and corn is lightly charred on all sides, 3–5minutes. Cut corn off the cobs and transfer vegetables to a bowl.
Stir in basil and toss salad with vinaigrette.
With flavor that’s a cross between thyme and mint, summer savory gives the vinaigrette unique flavor.
Corn is easy to grill, but grill smaller vegetables that might fall through the grate in grill baskets or on foil.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
per serving
Calories: 146
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 10mg 0%
% Daily Value*
Carbs 15g 5%
Fiber 3g 12%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
