Grilled Summer Celebration Salad

Grilled Summer Celebration Salad

  • 1-2 medium squash, halved lengthwise
  • 1-2 bell peppers, quartered
  • 1 red onion, quartered
  • 1 corn on the cob
  • Coarse salt and freshly ground black pepper
  • 8 tablespoons extra-virgin olive oil, plus more for vegetables
  • 1 ¼ cups Quinoa
  • 3 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 2 teaspoons ground sumac
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced basil
  1. Preheat a grill pan over medium heat. Season squash, corn, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.

  2. Place squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with squash.

  3. Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.

  4. Roast corn in husk for 10 mins, detach kernels and place in bowl.

  5. Cut all vegetables into bite-size pieces; set aside.

  6. Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add quinoa and cook until al dente, 15 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.

  7. In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

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