1-2medium zucchinis, cut diagonally into 1 1/2’’ slices
4ears corn, halved and parboiled
½cmayonaise
1head butter leaf lettuce
½cbalsamic vinaigrette
Mint to garnish
Instructions
Grill the veggies:
Preheat grill to high heat. Use a wire brush to thoroughly clean the grates, to ensure the vegetables and bread do not stick. Reduce heat to medium-high.
Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes, or until brown and slightly charred. Set aside and keep warm.
Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm. Toss the green beans in a grill basket every few minutes until charred and sizzling—4-6 minutes. Keep warm.
Grill the baby bell peppers directly on the grates or in the basket, and allow to cook—4-6 minutes each side. The skin of the peppers can char and almost become black. Once the peppers have cooled, most of the skin can be peeled off, leaving a deliciously sweet and tender flesh. You can pre-peel the peppers, or leave the skin on for the board.
Arrange the board:
Crumble the bacon and put in a bowl; set on the board.
Arrange the lettuce on the board with the toasted bread.
Set down the avocado and the salad dressing (in a small bowl).
Fill in open areas with grilled veggies and serve! Guests can make their own sandwich or BLT salad!