Shuck uncooked corn. Remove outer leafs for radicchio and endives, then cut in half lengthwise. Remove outer leafs for flat cabbage head and cut in half (only use 1/2). Rinse red, orange and yellow pepper then cut in half lengthwise, remove stem and seeds. Rinse cherry tomatoes and skewer onto bamboo or wood skewers. (1 pint will make about 4 skewers). Set all vegetables aside.
In a small mixing bowl combine minced garlic, sea salt and olive oil.
Use a silicone brush to brush on garlic-oil marinade on the cut side of each vegetable in the following order: - corn, cabbage, endives, radicchio, pepper, tomatoesPlace brushed side, faced down on the grill. Leave Bbq lid open and grill vegetables for approx. 3 to 5 minutes or until vegetables are slightly charred. Repeat this step for unbrushed side. Set vegetables aside to cool slightly.
For the corn, continue to brush, turn and grill until corn is fully cooked (approx. 10 minutes). Set aside to cool.
In a small bowl, mix together dill, yogurt, honey, chicken bouillon powder, lemon juice and sea salt.
Slice cabbage, peppers, raddichio and endives into strips and layer into a 9 x 13" bake dish. Remove tomatoes from skewers and layer on top of sliced vegetables. Cut corn (see 'good to know' section for tips) and sprinkle over sliced vegetables.
Drizzle 3 tablespoons of dill yogurt dressing over veggie salad and mix. Add more if desired. Garnish with a little fresh dill and enjoy while warm (or at room temperature if preferred).
Can I grill the vegetables in the oven?If you don't have a barbecue, you can absolutely grill the vegetables in the oven by using the high broil feature.How do I know when my vegetables are done?This recipe is flexible and I would say, grill your vegetable according to preference. Use my steps as a guideline but adjust your grill time depending how cooked you prefer your vegetables to be. Having said that, since this is a vegetable salad, I recommend to grill the vegetables just enough to have some char but to retain crispness on them (with exception of corn).Why use Icelandic style yogurt?Icelandic yogurt (also known as skyr) is similar to greek yogurt. However, the difference is that only skim milk is used to make it and it is strained more often resulting in a creamier taste with more protein than greek yogurt. Another benefit? It's thick enough that even after adding the ingredients for the dressing, it is still thicker than if regular plain yogurt was used. If you can't find icelandic yogurt in your local grocery store, substitute with greek yogurt.What's the easiest way to cut the corn off the cob?To cut corn off the cob: inside a large bowl place a small bowl or empty food can, upside down. Hold pointed end of the cob with a paper towel (with the flat, picked end set on top of the small bowl or can.) Use a sharp knife to slice down along the cob to remove the cooked kernels. Repeat this until all of the kernels are removed off the cob. The result is a no mess, easy to scoop corn in the bowl.Can I use other salad dressings?There's no wrong answer to this. My suggestion for other dressings: Lemon-garlic with olive oil and salt & pepper, balsamic vinegar with olive oil and salt & pepper or sherry vinegar with olive oil and salt & pepper. Add some crumbled feta cheese or sprinkle chilli flakes for a little heat.