All the veggies I wanted to use were prepared for the grill by slicing the zucchini and tomatoes into 1/2 inch slices, shucking the corn, and cutting the romaine in half lengthwise. Two boneless chicken breasts were also seasoned with salt and a lot of garlic pepper. While the grill heated up, I combined olive oil, garlic, basil, lemon zest, and salt and pepper to make a baste for the veggies. The olive oil mixture was spooned on the veggies and chicken and then brushed all over using a silicone brush. It was important not to contaminate the liquid because what was left became the salad dressing.
After grilling the chicken and setting it aside, the veggies were set on the grill. The slices were cooked on both sides until tender. When the corn started to char, it was rolled to the next section until the char was all the way around.
Once those vegetables were done, the lettuce was placed on the grill - about 2 minutes each side - just long enough for some color.
All the grilled goodness!!!
(The sun had gone down by this point so the remaining pictures don't make it look as light and fresh as it tasted.)
I chopped the lettuce into small pieces and set it in the serving bowl. Then everything else was sliced or chopped and added to the lettuce.
A bit more olive oil and the juice from the lemon were whisked into the left over mixture and tossed in the salad. I had some gorgonzola crumbles in the fridge and added those as well. It was a great addition.
Oh my goodness! This was such an amazing salad - fresh and light. I was a little worried about the texture of the grilled lettuce, but it was surprisingly good. It still had some of the lettuce crunch, but blended really nicely with the softness of the other veggies. Served warm, it was delicious, but it also tasted really good as a cold salad having made enough for a few days of leftovers. After my next farmer's market trip, I'm making this again!