 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Great for summertime cooking. Colorful and flavorful. Ingredients:
one ear of corn (leave husk on) |
one yellow or red pepper |
one green pepper |
two firm tomatoes |
1/2 or 1/4 pinnaple (depending on size) |
few handfuls snow peas |
five green onions |
two or three cloves garlic |
handful fresh basil or other herb |
glug of olive oil |
glug of balsamic vinegar |
Directions:
1. Throw cob and whole peppers on grill. BBQ until the husk is completely black (it's ok if a few of the layers catch fire, just pick it up with tongs and it will burn off). Cook peppers, turning, occassionally, until they are blackened. Remove from grill and let cool a little so you can handle them.
2. In the meantime, thickly slice (1 inch) tomatoe and pinnaple. Throw on grill. The tomatoes will cook fairly quickly but the pinnaple will take longer. (Keep an eye on them and flip occassionally).
3. Chop up scallions, tip & tail snow peas then break in half. Add to large bowl.
4. Slice peppers in half, remove stem and innards. Cut peppers into strips and add to bowl.
5. Remove husk from corn and cut corn off cob. Add to bowl.
6. By this time your tomatoes and pinapples should be done. Roughly chop tomatoes and cut pinapple into strip and add to bowl.
7. Add garlic, shred your herb by hand and add. Toss with olive oil and balsamic vinegar.
8. Serve warm or cold.
|
|