Grilled Vegetable Salad with Terrapin Ridge Lemon Vinaigrette

by Thea Miller

This colorful salad will complement all your summer barbecues!


4 medium ears sweet corn, husk and silk removed
4 small to medium yellow squash, ends trimmed, quartered lengthwise
2 medium zucchini, ends trimmed, quartered lengthwise
2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings
1 pound asparagus, tough ends snapped off
olive oil
kosher salt
freshly ground black pepper
1 pound cherry or grape tomatoes, sliced in half
Terrapin Ridge Lemon Vinaigrette
4 ounces Rock n' Rolla Gorgonzola - if you don't like blue cheese, use large, wide shavings of Parmesan!


Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. 
Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full.

Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with olive oil. Sprinkle vegetables generously with kosher salt and freshly ground black pepper, and fold again with your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.

Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking. 

Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.

Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.

Adapted from a farm girls dabbles