Living in Arizona, summer weather comes early. It’s been in the 70’s and 80’s here in March, so I was inspired to create an easy side dish incorporating grilled zucchini and summer squash.
This grilled summer squash, corn and pesto salad is a great addition to your meal prep routine, for a potluck or summer barbeque.
I wanted to try my hand at making homemade vegan pesto, which was way easier than I realized, and decided it would make a good addition to this dish. The pesto was so easy, I just threw all the ingredients in a food processor and it was ready in minutes! I was able to freeze the rest for using in future recipes.
I halved the zucchini and squash, placed them in a ziploc bag, added olive oil, white wine vinegar and some Italian seasoning.
My husband grilled the squash for a few minutes until crisp tender, but you could easily broil them instead.
Corn is not yet is season, so I used a bag of frozen corn. Frankly, using frozen corn is much easier anyway! I just thawed it for a few hours, drained and added it to the salad.
The final ingredient is Mediterranean feta cheese from Trader Joe’s. If you do not have this, feel free to use regular feta cheese instead or leave it out!
This quick and easy summer side dish is great paired with grilled chicken or fish!
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