Charred zucchini and sweetcorn with basil Caesar-ish sauce from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 504) by Hetty Lui McKinnon

  • basil
  • sweetcorn cobs (UK/Australia)
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute mayonnaise for tahini, and broccoli or eggplants for zucchini.

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Notes about this recipe

  • Eat Your Books

    Can substitute mayonnaise for tahini, and broccoli or eggplants for zucchini.

  • Hellyloves2cook on January 31, 2025

    I have made this twice now. The first time I cooked the zucchini in batches on the stove top in batches which took a while. I made it a meditative process and didnt have any time constraints so all was fine. The second time involved the barbecue which was much quicker. This salad was a great way to use a glut of zucchini. Very easy to make and even easier to eat. In fact I am making it tonight for dinner as I have more corn cobs to use along with another glut of homegrown zucchini.

  • bernalgirl on July 08, 2024

    There’s nothing Caesar-ish about the dressing, but this salad is wonderfully peak summer. I tossed in 1/2 cup of leftover pan-charred green beans, which fit right in. The fresh herbs and red wine vinegar (or lemon juice) are essential to keeping this bright and the result is a new keeper summer salad.

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