Here's a nice, light spring "salad" which is similar to a maque choux, stir fry, or relish.
4 Ears of corn, shucked
2 Red Onions, peeled and cut in 3/4" slices
2 Bell Peppers (I did one red, one green)
One container small, sweet tomatoes, cut in half
half a cup diced green onions
Preheat egg to 350.
Grill Peppers until charred
Grill Corn until cooked and some kernels are charred
Grill Red Onions until charred on outside and soft on inside
Cut lemon in half and grill cut side down until lemon is soft and has good color on cut end
Peel the charred skin off the peppers and dice, place in large bowl.
Dice onions and put in bowl.
Cut corn off the cob into the bowl.
Tear up or chiffonade fresh basil and sprinkle over mixture.
Add remaining veggies, squeeze lemon over mixture, drizzle with olive oil, and toss.
Season with coarse salt and fresh cracked pepper to taste.
Garlic would also be a nice addition, but I did not add it tonight.
We served it warm alongside spatchcock chicken, roasted potatoes, and grilled summer squash.
Here's a picture without the tomatoes (we added them individually) since one guest has a tomato allergy.