I mean, the vegetarians can eat this too. This is one of those salads that bring the water filled lettuce sides to their knees.
Too often, the side dish is cast as the second fiddle, but what do you do when the salad upstages the main event? The secret is, when there's charred goodness involved, no one will be the wiser. Maybe you'd like a different combination of vegetables. No problemo darling, because this dish is as versatile as the count of stars in the night sky. Just make sure to have a holy trinity of vegetables and Zeus himself will light that grill for you.
Alright, if there's going to be meat at the party, ribs would be a perfect pairing with this salad. If not, maybe a sunflower seed patty would be more up your ally. Want to eat the whole salad on it's own by yourself? Ain't nobody here to judge.
Grilled Veggie Salad
About 4-6 servings
2 ears of corn
1 bundle of asparagus
1 Red onion
2 garlic cloves
½ cup ricotta
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
- Prep the vegetables by cutting off the ends of the asparagus, shucking the corn and halving then quartering the red onion.
- Coat the vegetables with the olive oil, then sprinkle with salt and pepper.
- Grill the vegetables about 5 minutes on each side, on the hot side of your grill. Set aside to cool to room temperature.
- Cut the asparagus and red onion to bite sized pieces and slice the kernels off of the corn cob. Put in a large mixing bowl and toss with the lemon zest and juice.
- When ready to serve, plate the seasoned vegetable on a platter then dollop about a tablespoon of ricotta over the top. Sprinkle on the paprika.