Zucchini + corn involtini

I made a grilled zucchini and corn salad recently, which I turned into a roll-up or Involtini—an Italian word for a small bite of food made comprising an outer layer of something (usually meat) wrapped around a filling. In this case I stuffed grilled zucchini slices (summer squash would work too) with a mix of a corn, onion, and lemon thyme. Think of it as a roulade, and just roll with it baby!

To make this salad, slice zucchini thinly lengthwise and quickly grill. In a bowl, mix 2 ears of fresh corn that has been sliced off the cob, 1/3 of an onion that has been diced, and sauté both in lemon olive oil, fresh lemon thyme, a squeeze of lemon juice, a little grated Romano cheese, and salt and pepper. Then you can either mix with zucchini or summer squash strips and serve as a salad, or place a teaspoon of the mix on the zucchini and roll up into involtino. I also added a little basil pesto to each one.