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Rachael Ray's 30-Minute Healthy Recipes

Grilled Garden Harvest Salad


* 2 ears of corn, shucked, silk removed, washed
* 2 small summer (yellow) squash, washed and cut lengthwise into thirds
* 2 small zucchini, washed and cut lengthwise into thirds
* 2 vine ripened tomatoes, diced
* 1/3 cup balsamic vinaigrette
* 2 Tbsp freshly squeezed lemon juice
* 1 garlic clove, minced
* 1 Tbsp fresh chives, chopped
* 2 Tbsp fresh basil, chopped
* freshly grated Parmesan Cheese for garnish


1. Bring grill to medium heat.
2. Put corn on grill and cook about 15 minutes, turning several times, until browned and tender; remove and set aside.
3. During the last 5 minutes, add the yellow squash and zucchini and grill about 5 minutes, turning over until charred evenly.
4. When corn is cool, cut kernels off cob with a sharp knife, into a big bowl.
5. Dice grilled zucchini and add to bowl with squash.
6. Add diced tomatoes to bowl.
7. Make dressing by whisking together the balsamic vinaigrette, lemon juice, garlic, chives, and basil, then pour into bowl with vegetables and toss together gently.
8. Let sit for 10 to 15 minutes, stirring occasionally.
9. Spoon out into individual salad bowls and top with Parmesan cheese. Serves about 4 to 6 people.


This is such a perfect dish to impress your guests. It's colorful, fresh, and has the added grilled touch that makes it fancy and homey at the same time. If you get a chance to visit a local farmers market, or you're lucky enough to have a great garden spot of your own, give this incredible salad a try at your next cookout.

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