Roasted Red Pepper Corn salad

PattyO

I want to share a recipe with you that I've always done in an iron skillet on the stove top and oven broiled the red peppers. Now I am doing them both on the grill, direct. I shucked oiled and seasoned the corn. Onto the grid with the red peppers at 400'. I'll put some onion slices on as soon as there is room on the grid. Then procede as directed. This should add some grill very nice flavor. This is a great colorful summer salad and wonderful for a picnic. Enjoy.
PattyO
ROASTED RED PEPPER CORN SALAD

4 or 5 ears of fresh corn
4 to 5 red peppers
1 pint grape tomatoes, halved
2 cloves of garlic
1 medium onion
1/3 to 1/2 cup each of fresh basil and parsley
1 to 2 Tbsp. sugar
balsamic vinegar
olive oil

Husk corn and cut kernels off cob. Add 2-3 Tbsp.
olive oil to heated
skillet and brown the raw corn until a toasted
color begins. Stir in
chopped onion and continue browning until onions
turn transparent. Add
minced/crushed garlic and sugar to mixture and
set aside to cool.

Cut peppers in half, removing seeds. Place skin
side up onto baking sheet
and place under broiler unit in the oven. Broil
until dark brown--skin will
bubble up. remove from heat, and put peppers
into plastic bag to steam the
skin loose. When cool, peel off the skin and cut
peppers into strips or
chunks.

In a large bowl, combine corn mixture, peppers,
halved tomatoes (or chunk
fresh tomatoes instead), herbs, salt, and pepper
to taste. Use your
judgement to create dressing from balsamic
vinegar beginning with
approximately 1/3 to 1/2 cup. More olive oil may
be needed to coat the
salad, but remember that as the marinating
continues juice will be extracted
from the tomatoes adding to the liquid.
Refrigerate for two more hours
tossing occasionally. Can keep for 3 or 4 days.

Mickey

That is going to happen this weekend
Send picture please...

PattyO

You send pics when you make it. I can't figure out how. I tried. I need a geek. Or a nine year old. Anyone out there live in Beaver Co., PA?
PattyO

Hungry Joe

That looks like a good recipe, I'm going to try it this weekend.

When you do your red peppers cut them in half and remove the seeds. Then flatten them with your hand and put them skin side down on the grate. Have the egg about 400 with some nice coals going. Take them off when the skin is black. Cover them in a bowl and let them cool. The skin should just about fall off. I do 2 bushels every year like this and freeze them for the winter.

Richard Fl

Nice recipe. I do something similiar and add bacon and serve hot.

Double Bogey

Sounds like a keeper for sure Patty. I will give it a try this weekend. You might want to submit it to the recipe section for safe keeping.