An irreverent look at motherhood and family life in a new state of normal.

Friday, June 4, 2010

Roasted Vegetable Salad

8 - 10 ears of GOOD sweet corn
1/2 red onion
1 bell pepper (doesn't matter the color although I like GREEN for this recipe)
2 or 3 summer squashes or zucchinis
Two smallish tomatoes
2 tbsp olive oil
1/3 cup balsamic vinagar
10-15 leaves of FRESH basil
1 tbsp minced garlic

Shuck and roast the corn on a grill or grill pan. Allow it to get grill marks all around. Use a little olive oil on the grill first to keep it from sticking.

Quarter the onion and grill it also. Don't let it get to crazy soft. It needs to have some crunch.

Roast the bell pepper whole.

Dice the squash into large (about 1 inch square) pieces and grill them as well getting grill marks on all sides but leaving them a bit crunchy.

You can either get some char on the tomatoes by gilling them a bit or not. Cut them in half and take out the seeds.

Cut the kernels off the cobs and throw them in the serving bowl. Cut all the other veggies up into pieces that are about the same size as your kernels and add it all together with the corn.

Finely chop the basil and throw that and the garlic into a small bowl. Add the balsamic vinagar and two tablespoons olive oil and whisk. Add salt and pepper to taste. Dress the salad with it.

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