Shining Summer Grilled Zucchini and Corn with Basil

Colorful grilled zucchini and corn tossed with lemony homemade vinaigrette = the perfect summer side dish!

DRESSING

2 Tbs. olive oil Grated zest of 1 lemon 2 Tbs. fresh lemon juice Pinch fine sea salt 1 small garlic clove, finely minced 1/4-1/2 tsp. pure maple syrup or raw honey

SALAD 2 ears corn, husked 2 tsp. coconut oil 2 zucchini Flaky sea salt 2 cups cherry tomatoes, quartered Handful of fresh basil leaves 1/4 cup pumpkin seeds, toasted

Pinch crushed red pepper flakes

Dressing: Whisk together all ingredients; reserve.

Salad: Heat grill to high. Rub corn with some of coconut oil. Grill, turning every few minutes, until tender and bright yellow. Remove from grill; cool. Cut off kernels by standing each ear on its end in shallow bowl and slicing downward.

Cut zucchini lengthwise into 1/4"- thick pieces. Rub all sides with remaining coconut oil. Grill, flipping once, until tender and lightly charred. Transfer to bowl with corn. Season with salt. Whisk dressing; pour half over corn mixture. Toss gently to coat; marinate 5 minutes.

Transfer corn mixture to large platter. Add tomatoes and basil; pour remaining dressing over top. Sprinkle with seeds and pepper flakes. Servings: 4 Calories: 204 Protein: 6 g. Fat: 14 g. (4 g. sat.) Chol.: 0 mg. Carbs.: 18 g. Sodium: 122 mg. Fiber: 3 g. Sugar: 8 g. Kitchen time: 30 minutes. Total time: 30 minutes. + grill prep time.