Courtesy of Fine Cooking Aug/Sept 2015

Serves 4

3 Tbsp. chopped fresh basil

3 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 red bell peppers, seeded and quartered

2 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick

2 small zucchini, sliced on a sharp diagonal 1/2 inch thick

2 ears of corn, husked

1 cup cherry tomatoes preferably a mix of colors, halved

2 scallions, thinly sliced on a diagonal

Flakey sea salt (optional)

Directions:

Brush the peppers, squash, zucchini, and corn with 1 Tbsp. oil and season generously with salt and pepper.  Grill, turning occasionally, until tender with nice grill marks.  10 to 15 minutes.  Arrange all but the corn on a large platter and drizzle with the vinaigrette.

Cut the corn from the cob and transfer to a medium bowl.  Add the tomatoes and the remaining 1 Tbsp. oil and 1 Tbsp. basil.  Season with salt and gently toss.  Spoon the corn and tomato mixture over the other vegetables.  Sprinkle with the scallions and sea salt, if using, and serve.

May be served with Summer Skirt Steak