Too often, the side dish gets upstaged by the main protein being grilled at a bbq. This salad can hold their own, with the bits of char and smokey flavors plated with creamy ricotta and the bright notes of lemon that ties everything together. Maybe you'd like a different combination of vegetables. Not a problem. Substitute the corn, asparagus, or onion with any veggies, preferably ones that can handle the power of a grill. A trio also seems to be the magic number for balance.

Ribs or a sunflower seed patty would be a perfect pairing with this salad. Want to eat the whole salad on its own by yourself? Nobody’s here to judge. 

Grilled Veggie Salad

Ingredients
About 4-6 servings

2 ears of corn
1 bundle of asparagus
1 red onion
2 garlic cloves
1 lemon
½ cup ricotta
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika

Steps
1. Prep the vegetables by cutting off the ends of the asparagus, shucking the corn, and halving then quartering the red onion. Coat the vegetables with the olive oil, then sprinkle with salt and pepper.

2. Grill the vegetables for about 5-8 minutes on each side, on the hot side of your grill. Set aside to cool to room temperature.

3. Cut the asparagus and red onion to bite-sized pieces and slice the kernels off of the corn cob. Put in a large mixing bowl and toss with the lemon zest and juice.

4. When ready to serve, plate the seasoned vegetable on a platter then dollop about a tablespoon of ricotta over the top. Sprinkle on the paprika.