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Yield: 8 servings, or 4 servings with leftovers for making Leftover Grilled Veggie Salsa
Ingredients:
6 to 8 ears fresh corn, silk removed but husks intact, soaked in cold water for 1 hour
1/2 cup olive oil
1 tablespoon minced garlic
3 large red bell peppers, stems and seeds removed, cut into 1 1/2-inch strips
3 large yellow bell peppers, stems and seeds removed, cut into 1 1/2-inch strips
3 large green bell peppers, stems and seeds removed, cut into 1 1/2-inch strips
2 medium zucchini, ends trimmed, sliced lengthwise into 1/2-inch slices
2 large sweet onions, peeled and sliced crosswise into 1/2-inch slices
Kosher or sea salt and freshly ground black pepper
Method:
Preheat a grill to medium.
Place the corn on the grill, cover, and cook, turning occasionally, for 10 minutes. In a small bowl combine the olive oil and garlic and brush the remaining vegetables with some of the garlic oil. Sprinkle lightly with salt and pepper. Open the grill and place the remaining vegetables on the grill in one even layer. Cook, covered and turning occasionally, until softened and lightly charred around the edges, 10 to 15 minutes. The corn and veggies should be ready at about the same time. Remove veggies from the grill as they are ready and cool briefly before serving. Strip husks from the corn before serving.
This recipe was featured on the Fishing on a Budget Episode of Emeril Green.
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