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Cooking 101
Get ready for a mouthwatering explosion of summer flavors with our Grilled Vegan Summer Salad! Charred corn, zucchini, bell pepper, and vine-ripened tomatoes come together with fresh arugula, creating a vibrant and refreshing dish. Drizzle it all with our zesty Herby Chimichurri for a tangy twist that’ll have you coming back for seconds!
Chef Tip: Before grilling the veggies, make sure your grill is preheated to medium-high heat. A hot grill ensures those gorgeous grill marks and charred flavors. Season the vegetables with salt and pepper, lightly coat them in olive oil, and then grill until they’re beautifully charred and cooked through. Remember, the key is a hot grill for that perfect smoky goodness in every bite!
1 bag arugula
2 ears of corn, shucked
2 whole zucchini, halved
1 orange bell pepper, sliced into large pieces
3 bunches tomatoes on the vine
Salt and pepper
Olive oil
¼ cup pine nuts
Preheat a grill or grill pan. Season vegetables with salt and pepper and lightly coat with olive oil. Grill the corn, zucchini, peppers, and tomatoes until charred and cooked through.
Cut corn off the cob, chop zucchini and bell peppers, and remove tomatoes from the vine.
Toss the vegetables with the arugula. Garnish with pine nuts and squeeze Haven’s Kitchen Herby Chimichurri to taste. Serve.
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