Charred Summer Vegetable Salad

Charred Vegetable Salad

• 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons
• 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces
• 1 red onion, quartered, root left intact
• 2 ears corn, husked
• ¼ cup olive oil (60 mL)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cups baby arugula (120 g)
• 1 cup cherry tomato (200 g), halved
• ½ cup crumbled goat cheese (55 g)

Lemon Basil Dressing

• ½ cup extra virgin olive oil (120 mL)
• ¼ cup fresh lemon juice (60 mL)
• ½ cup fresh basil leaves (20 g)
• 1 tablespoon honey
• ¼ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 1 small clove garlic, peeled