Remember my little farmer’s market weekly challenge I shared as part of my summer bucket list? Week one was a partial sucess: I didn’t make it to our farmer’s market because I’ve been spending some time at my parent’s house in New York. I did, however pop into their great gourmet grocery store and scoop up a ton of bright, fresh local produce to experiment with for my little challenge. My parents are on a health kick, so they were happy to be my taste-testers for a new veggie based recipe, and I was delighted to get to use their brand stove with a built in griddle burner to cook for them. I charred up sweet summer corn, peeled carrots strands, zucchini slices and a bit of red pepper on the griddle before tossing it with a homemade vinaigrette and fresh green onions.I’ll definitely be recreating this at home in my vegetable basket on the grill, or inside in a cast iron pan when the weather doesn’t cooperate. It was a hit, even my pick-eater-brother added some to his plate. We served it with some crispy BBQ chicken pieces and roasted potatoes that I tossed in leftover vinaigrette — a delectable summer dinner! Full recipe below:

Charred Summer Vegetable Salad.
  • 3 ears of corn
  • 6 small carrots, peeled
  • 1 zucchini, sliced
  • ⅓ of a red bell pepper, diced
  • 3 Scallions, diced - greens only
  • 1 Tsp of maple syrup
  • 2 Tsp of spicy brown mustard
  • 2 dashes of Worcestershire sauce
  • 2 Tbsp of olive oil
  • Salt and pepper
  1. Using a hot griddle, cast iron pan, or vegetable basket on a grill, char corn, carrots, zucchini and pepper.
  2. Whisk together syrup, mustard, Worcestershire sauce, olive oil and salt pepper to create vinaigrette.
  3. Combine charred veggies, scallions, and vinaigrette in a bowl and chill before serving.