‘Tis the season — for fresh corn, Heirloom tomatoes and outdoor cooking! This fresh, colorful and great-tasting recipe combines these veggies and more for a perfect accompaniment to grilled meat, chicken or fish.
(Makes 4 servings)
1 cup roasted (grilled*) corn (from about 2 ears)
1/2 cup chopped grilled* zucchini
2 thick slices grilled* red onion, cut up
1/2 cup chopped Heirloom tomatoes
1 tablespoon chopped jarred roasted red bell pepper
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
In a medium bowl, combine ingredients and toss lightly. Season with salt and pepper to taste. Marinate for 15-20 minutes before serving.
*Preparing grilled vegetables:
- Place 2 ears of corn in microwave dish with a small amount of water. Cover and heat on high for 2 minutes. Drain and brush with olive oil; place on grill and roast turning frequently for about 10 minutes or until lightly browned. Cool slightly and cut kernels from cobs.
- Cut 1 zucchini in quarters and precook in the microwave for about 1 minute. Brush with olive oil and grill about 6-7 minutes, turning frequently.
- Brush 2 thick slices of red onion with olive oil and place on the grill; cook about 10 minutes until onions is lightly softened and lightly browned.