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Grilled Zucchini Salad

Image for Grilled Zucchini Salad
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

14 minutes

clock

Total Time

24 minutes

kikkoman products used:

ingredients

For Dressing
¼ cup Kikkoman® Rice Vinegar
2 tablespoons olive oil
5-6 fresh basil leaves
1 clove garlic
1 teaspoon Dijon mustard
2 teaspoon honey
¼ teaspoon sea salt

For Salad
1 corn on the cob, husk removed
1 French bread baguette, sliced in half lengthwise
2 medium zucchinis, sliced in half lengthwise
2 tablespoons olive oil
2 cups arugula
⅓ cup red onion, finely chopped

directions

  1. Combine ingredients for dressing in a blender andblend until smooth. Pour dressing into a small jar and refrigerate until serving.
  2. Preheat grill to 400ºF. Brush corn, bread and zucchini with olive oil. Place corn on grill and grill for 5 minutes. Turn corn and add zucchini to grill, cut side down. Grill an additional 5-6 minutes. Add bread to grill and grill for 3 minutes.
  3. Slice grilled bread into bite sized pieces. Slice zucchini into ½-inch thick slices on a diagonal angle and carefully slice the corn off the cob. Assemble on a serving plate with arugula and red onion. Drizzle salad with dressing and serve right away.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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