Grilled Summer Salad

• 2 whole Medium Zucchinis
• Olive Oil, For Drizzling On The Zucchini Slices
• Montreal Steak Seasoning Or Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Large Beefsteak Type Tomatoes
• 2 ears Leftover Grilled Corn, Kernels Cut Off The Ear
• 1 clove Garlic, Peeled And Minced Or Pressed
• 1/2 cups Feta Crumbles
• 1 bunch Parsley, Minced
• 1 Tablespoon Lemon Juice
• Salt And Freshly Ground Pepper

1. Preheat a clean gas grill to HIGH (or build a hot bed of coals on a charcoal grill.)
2. Slice the zucchini into 1/2-inch thick slabs. Brush both sides of each slab with olive oil and sprinkle with Montreal Steak Seasoning or kosher salt and freshly ground black pepper. Place the zucchini directly on the grill. With the grill lid open, leave the zucchini slices in place until there are grill marks on the bottom side of the zucchini. Carefully lift the corner of the zucchini with tongs to check occasionally. This should not take more than 3 minutes. Flip the zucchini and cook until the other side has grill marks, about 2 minutes. Use tongs or a spatula to transfer the grilled zucchini to a rimmed pan.
3. Put the rimmed pan into the refrigerator (don't cover it) until the zucchini is cool to the touch, about 30 minutes to an hour.
4. Dice the chilled, grilled zucchini and the tomatoes. Toss them together with the remaining ingredients in a large mixing bowl. Transfer to a container with an airtight lid and refrigerate for at least an hour before serving.

olive oil, salt, tomatoes, clove garlic, feta crumbles, parsley, lemon juice, salt

Taken from tastykitchen.com/recipes/salads/grilled-summer-salad/ (may not work)