Because squash and zuccini are plentiful in the summer I thought this was perfect. We had this as a main dish, and we enjoyed it, but next time I would make it as a side. Becuase it's only veggies, beware that it will "go right through you" (if you get what I mean ;). Good flavor and really good use of extra veggies! I really liked the dressing as well. Oh, and we also added mushrooms (grilled a bit, too.) And we grilled everything on our George Forman and pancake griddle :)
What You Need
2 ear corn on the cob, husks and silk removed
2 small yellow squash, each cut lengthwise into 3 slices
2 small zucchini, each cut lengthwise into 3 slices
2 tomatoes, chopped
1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. lemon juice
1 clove garlic, minced
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Make It
HEAT grill to medium-high heat.
GRILL corn 15 min. or until kernels are browned and tender, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
CUT kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
MIX dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with Parmesan and basil.
GRILL corn 15 min. or until kernels are browned and tender, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
CUT kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
MIX dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with Parmesan and basil.
Kitchens Tips
Special Extra
Add 6 slices crumbled cooked OSCAR MAYER Bacon to corn kernels with dressing and remaining ingredients.
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