Grilled Corn and Zucchini Salad with Poblano, Feta, and Honey Lime Dressing

1. Whisk together lime, garlic, cilantro, olive oil, and honey in a mixing bowl to make dressing. Add salt and pepper to taste.
2. Cut zucchini into thick slabs (about 1/3 inch), brush with oil, sprinkle with salt, and grill over medium-high heat until well marked. Brush corn with oil and grill until marked, and grill whole poblanos until blistered.
3. Peel papery skin off of blistered poblanos and cut the flesh away from the stems and seeds. Dice poblanos and grilled zucchini, and cut the grilled corn away from their cobs.
4. Add diced poblanos, zucchini, and corn to the honey lime dressing, toss to coat and add crumbled feta. Taste and add salt and pepper if necessary. This is meant to be a savory salad with sweetness in the background, so season accordingly.