Light a grill. Brush the corn with olive oil and grill over a medium-low fire, turning often, for about 20 minutes, or until tender; let cool slightly. In a large bowl, cut the kernels from the cobs.
Brush the zucchini and scallions with olive oil and grill, turning, until lightly charred, about 4 minutes for the scallions and 6 for the zucchini. Slice the zucchini on the diagonal 1/2 inch thick and coarsely chop the scallions; add to the corn. Add the tomatoes, basil, lemon juice and 2 tablespoons of the Basil Oil and season with salt and pepper.
Brush the trout with olive oil and season with salt and pepper. Grill over a medium-hot fire for 3 minutes per side, or until lightly charred and just cooked through. Drizzle the trout with the remaining 2 teaspoons of the Basil Oil and serve with the salad.
One Serving Calories 292 kcal, Total Fat 14.7 mg, Saturated Fat 2.7 mg
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.