Grilled Zucchini & Corn with White Beans

Ahhh, summertime.

This is the perfect, easy side dish or entree to enjoy on the patio on a hot summer evening and the best part is that it couldn’t be easier – just grill zucchini and corn then toss with marinated white beans, fresh basil, walnuts and shaved Pecorino. The whole process takes about 30 minutes, is 100% fool-proof and cold leftovers (if you have them) are absolutely amazing as well.

Perfect for all my grilled vegetable lovers out there.

That dressing though. Think fragrant rosemary mixed with fresh lemon juice, olive oil, garlic, and a touch of honey and salt and pepper for flavor and balance. It’s light and super flavorful on these smoky grilled vegetables. Prepare yourself, the summer flavors are definitely on the mind-blowing side of things and I’m really hoping that it has the same magical effect on you.

Cheers to a delicious weekend, friends!

Grilled Zucchini with Corn & White Beans

1 15-ounce can cannellini beans, rinsed and drained
1 tbsp chopped fresh rosemary
2 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 clove garlic, minced
1 tsp honey
2 medium zucchini, halved lengthwise
2 ears corn, husks and silks removed
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1/2 c torn basil leaves
1/4 c chopped walnuts, toasted
shaved Pecorino cheese (optional)

Heat a grill over medium to medium-high heat.

While grill is heating, whisk together the fresh rosemary, extra virgin olive oil, lemon juice, lemon zest, garlic, and honey. Place the cannellini beans in a bowl and pour the lemon dressing over the beans and toss to combine. Set aside to marinate at room temperature for up to 30 minutes while you grill the zucchini and corn.

Brush the zucchini halves and and corn with olive oil, then sprinkle with salt and pepper.

Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 18-20 minutes, or until charred on all sides, rotating a quarter of a turn every 4-5 minutes. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle. Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped walnuts and toss. Garnish with pecorino cheese to taste, if using. This salad keeps in the fridge for up to three days in a tightly sealed container and can be served cold or room temperature.