- 3 large zucchini
- 3 large squash
- 5 corn cobs
-Fresh Tomatoes, Canned peeled tomatoes or Divina Roasted Tomatoes
-15oz can of black beans
-1 cup cooked rice
-1-2 tbsp Sicilian Lemon Balsamic Vinegar
-Urban Accents Chipotle Parmesan Corn Seasoning OR fresh parmesan cheese
-Salt to taste
Start grill; while grill heats, slice squash and zucchini into 1/2 inch discs. Brush sliced veggies with Tuscan Herb olive oil and season with Sonoma Pepper and sea salt if desired. Husk corn cobs; brush with Arbequina or Tuscan Herb olive oil and season with either Chipotle Parmesan Corn Seasoning OR salt, Sonoma Pepper, and fresh parmesan.
Add squash, zucchini, and corn cobs to grill; cook until tender. Slowly heat tomatoes in skillet on grill with fresh basil until reduced to sauce-like consistency. When finished, quarter the squash and zucchini discs and cut corn off cob. Combine squash, zucchini, tomatoes, corn, rice, and raw black beans in large bowl. Drizzle Sicilian Lemon Balsamic Vinegar and top with fresh basil and parmesan is desired. Mix together and serve hot or cold.
Can be served by itself, in a wrap, or with pasta; blend up any leftovers to use as a pasta sauce!