• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Recipes » Grilled Corn & Peach Salad

Grilled Corn & Peach Salad

September 4, 2020 by emmamcdonald Leave a Comment

Vegan grilled peach and corn salad

This grilled corn and peach salad came together simply by being inspired by the market seasonal produce. I call it August salad.

Vegan grilled peach and corn salad

Serve with: Watermelon Arugula Salad with Tofu Feta, BBQ Jackfruit Sandwiches, Lemon & Dill Potato Salad

Other Summer Recipes: Vegan Frappuccino, S’mores Cookies, Mango Fresh Rolls

Cheese – Recipe or brand options:

This Vegan Tofu Feta is my favourite simple recipe, which I put on everything! Alternatively, if you do not have a blender (or want to blend), this is a great also delicious option. Or Vio Life Feta is a very goof store-bought option available at many grocery stores!!

Favourite local Store-Bought Cheeses in the spirit of keeping things with local seasonal produce!

Ontario Based – Stokes, Nuts for Cheese, and Culcherd.

BC Based – Pulse Kitchen, Spread ‘Em, Blue Heron

Grilled Corn & Peach Salad
 
Save Print
Grilled vegetable salad using delicious Ontario summer produce. Perfect for BBQs, cottages and picnics.
Recipe type: Salad
Serves: 6
Ingredients
  • 4 Cobs of corn
  • 6 Peaches
  • 1 Bulb of fennel
  • 6 large handfuls of arugula, lettuce or mixed greens (about 1 full box or whatever you can get locally)
  • 3 Tbsp Extra Virgin Olive Oil (plus more for grilling)*
  • Juice of ½ a lemon
  • Salt and pepper
  • To serve: fresh basil, tofu feta (recipe below)
Instructions
  1. For this recipe, it is best if you make the tofu feta in advance. Make the night before or a few hours. First, pre-heat your BBQ.
  2. Husk your corn, cut peaches into halves, and remove the pits. Cut fennel lengthwise to form long flat pieces.
  3. Brush corn, fennel, and peaches in olive oil or avocado oil and salt and pepper, or just use your hands to rub oil on the vegetables.
  4. Grill the vegetables, turn the fennel and peaches after ~5 minutes, and the corn every 6-7.
  5. Toss greens and arugula with lemon and olive oil and add grilled vegetables, basil, and tofu feta.
Notes
*Sub Avocado Oil for BBQ'ing for an option with a higher smoke point
3.5.3251

Filed Under: Recipes, Salads and Bowls

Previous Post: « Buffalo Cauliflower Tacos
Next Post: Homemade Vegetable Broth From Scraps »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Grilled Portobello Mushrooms

marinated grilled portobello mushroom

Vegan Tofu Feta

Tempeh Mushroom Burritos

vegan tempeh mushroom burrito

Crispy Tofu Bowl with Umami Tahini Dressing

Crispy tofu buddha bowl

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework