-
1
Prepare a hot grill.
-
2
Place the zucchini, onions, and corn on a rimmed baking sheet.
-
3
Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt.
-
4
Toss the vegetables to ensure that they are well coated.
-
5
Place the vegetables on the hot grill.
-
6
As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side.
-
7
Remove the vegetables from the grill and let cool slightly.
-
8
Cut the grilled corn kernels from the cobs and place in a bowl.
-
9
Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic.
-
10
Squeeze the lemon into the bowl and stir to combine.
-
11
Arrange the grilled zucchini on a serving platter.
-
12
Cut the onion rings in half and drape them over the zucchini.
-
13
Spoon the tomato and corn mixture over the zucchini and onions.
-
14
Finish with a grind of pepper and serve warm.
-
15
Alternatively, make the dish ahead and serve at room temperature.
-
16
We like to cut our veggies on the larger side for grilling so they dont burn quickly.
-
17
We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char.
-
18
Its important to remember that your meat and veggies continue to cook after youve pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.
