Ingredients
8 medium ears sweet corn, husks removed2 small yellow summer squash, cut into 1/2-inch slices1 medium sweet red pepper, cut into 4 wedges1 medium red onion, cut into 1/2-inch rings1 medium tomato, seeded and choppedBASIL VINAIGRETTE:1/2 cup olive oil1/3 cup white balsamic or cider vinegar12 fresh basil leaves, chopped1 teaspoon salt1 teaspoon garlic powder1 teaspoon dried oregano
Preparation
Fill a Dutch oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly.
On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes.
Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato.
In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
