Recipe Instructions:
Ingredients
3 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar 2 teaspoons honey 1/4 teaspoon ground black pepper 1 medium zucchini, cut in half lengthwise 2 ears fresh corn, shucked 1 1/2 cups fresh okra pods, split Cooking spray 8 cups loosely packed baby arugula 2 cups multicolored cherry tomatoes, halved 4 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 cup)
How to Make It
1. Preheat grill to high (450°F to 500°F). Meanwhile, whisk together olive oil, vinegar, honey, and black pepper in a medium bowl. Brush 1 teaspoon of the olive oil mixture over cut sides of zucchini and 1 teaspoon of the olive oil mixture over corn; set aside.
2. Toss okra with 1 teaspoon of the olive oil mixture in a medium bowl. Arrange okra in a single layer in a metal grilling basket coated with cooking spray. Place grilling basket on grill rack; grill, uncovered, until lightly charred and tender, 5 to 6 minutes. Remove from grill; set aside.
3. Place zucchini halves, cut side down, and corn on grill rack coated with cooking spray. Grill zucchini, uncovered, until tender, about 4 minutes per side. Remove zucchini from grill; set aside. Grill corn, uncovered, until lightly charred, about 4 minutes per side. Remove corn from grill. Slice zucchini halves crosswise into 1/4-inch-thick pieces. Remove corn kernels from cob using a sharp knife.
4. Combine arugula, tomato, and remaining olive oil mixture in a large bowl and toss to combine. Top with grilled vegetables and queso fresco.
