2mediumzucchinistemmed and sliced lengthwise into 4 long pieces
1red bell peppersides cut from top to bottom, core discarded (or use 1/2 cup store bought roasted red bell pepper)
1pintcherry tomatoeshalved
1/4red onionchopped (about 1/3 cup)
1jalapenoseeded and chopped (optional)
2limesjuiced
8largebasil leavessliced into chiffonade (about 1/3 cup)
Instructions
Preheat the grill to medium high. Toss the corn and zucchini with 2 tablespoons of olive oil and season with salt and pepper to taste.
Grill the corn for about 15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until softened and well charred. Remove from heat.
When cool enough to handle, place the corn on a cutting board one ear at a time, and place on it’s side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in a large bowl.
Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.
Add the cherry tomatoes, onion, jalapeno, remaining 3 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir until combined, taste, and adjust the seasoning as necessary.
Serve at room temperature or make in advance and serve cold. Enjoy!
Notes
The charred vegetables may be made in advance.
Salad keeps well for 2-3 days and makes great leftovers!
Substitute any of the vegetables I've used with your favorites.