When it's too hot to cook inside, turn to your grill (or a park nearby with a public grill) to help get dinner on the table. This salad, with grilled corn and zucchini and a zesty sun-dried tomato dressing, is the perfect meal to make on a warm summer evening.
While the grilled corn and zucchini make up the bulk of this salad, there is also an optional add-in of roasted chickpeas for a punch of protein and crunch. Since we're trying to avoid using our ovens, I say put your cast iron skillet right on the grill and sauté those chickpeas outside for a similar effect.
The true star is the bright, flavorful sun-dried tomato vinaigrette that you drizzle on at the end. With lemon juice, fresh basil, garlic, and a touch of maple syrup, it beautifully complements the grilled veggies.
→ Get the Recipe: Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette from Minimalist Baker