Ingredients:
- 6 ears of corn
- coconut oil or avocado oil for brushing
- dash of salt and pepper
- 3 bell peppers (I like to use 3 different colours), quartered lengthwise
- 2 medium zucchini, halved lengthwise
- Toppings: avocado, fresh cilantro
Dressing:
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp fresh lime juice
- 1 garlic clove, minced
- 2 Tbsp fresh cilantro
- 1 tsp maple syrup or honey
- dash of salt and pepper
Directions:
- Brush the corn with some soil and season with salt and pepper. Wrap each corn in foil.
- Brush peppers and zucchini with oil, season with salt and pepper.
- Place all vegetables on the grill (medium-high heat), rotating every 5 minutes. Remove zucchini & peppers when cooked (about 15 mins) then continue grilling the corn for an additional 10-15 minutes. Set all veggies aside to cool.
- While veggies all grilling, put all ingredients for the dressing in a blender or food processor and mix until smooth.
- Once veggies are cooled, remove the corn kernels from the cob and add to a salad bowl. Chop grilled peppers and zucchini, add to the salad bowl.
- Season with salt and pepper. Add fresh cilantro and avocado and top with dressing.
- Serve into 4 separate bowls. Top with protein of choice.