Ree Drummond makes a delicious grilled vegetable salad that’s perfect for summer get-togethers. The Pioneer Woman star uses fresh corn on the cob and squash with a simple marinade and dressing that takes the side dish to the next level.
Ree Drummond made grilled vegetables with lots of flavor
Drummond showed how to make her corn and squash salad during an episode of The Pioneer Woman dedicated to the preparation of a complete grilled meal.
“When I said I was going to have dinner on the grill tonight, I wasn’t kidding,” she said. “I cook everything on the grill – including dessert.”
Drummond’s “great side” vegetables also hit the grill and quickly came together with a flavorful marinade and dressing. “It’s really delicious, has great Mexican flavors and of course I make it on the grill,” shared Drummond. “I don’t make grilled salad every day, but I love this one.”
Ree Drummond made a simple marinade for the veggies that doubled as a dressing
Drummond began by making a marinade that served two purposes. “I make a combo marinade for the veggies and the dressing for the salad,” she explained.
The Food Network host combined the lime juice, lime zest, olive oil, crushed garlic, cumin, chilli powder, salt, pepper and honey in a mason jar and shook everything well.
“Grilled vegetables are a pleasure for me. I love making it into a salad,” she said. “And that’s great if you’re having a big party because you can just grill as many veggies as you need. And you can put it together pretty early before the guests show up.”
Drummond continued, “Grilled vegetables are delicious whether they are warm or room temperature. You could even grill the veggies the day before and keep them in the fridge.”
She added, “You’re so versatile and always look so pretty.”
Drummond poured two-thirds of the dressing over a combination of corn on the cob, zucchini, and summer squash in a bowl. “I just cut corn on the cob in half and then cut long strips of summer squash and zucchini.” The Pioneer Woman star explained.
She placed the veggies on the grill, let them soften and grill marks for 2.5 minutes, then flipped the veggies and waited a few minutes before removing them.
Drummond assembled her simple salad and finished it off with dressing and other delicious toppings
To assemble the salad, Drummond first laid sliced tomatoes on a platter, sprinkled them with salt and pepper, and placed the grilled vegetables on top.
“Don’t those grilled vegetables look so pretty? And the little tomatoes peeking out from underneath – what a lovely salad,” she remarked.
The Pioneer Woman Star drizzled over the remaining dressing and added crumbled queso fresco and coriander leaves.
“Imagine that at a big party. It’s just beautiful,” she said. “I like when food is pretty and tasty… and pretty tasty.”
The full recipe is available on the Food Network website.
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