Roasted Vegetable Salad

May 08, 2008 07:26 pm

— Roasted Vegetable Salad
4 ears fresh corn
1 red bell pepper
1 green bell pepper
1/2 red onion, chopped
About 6 cherry tomatoes, halved
1/2 cup olive oil
2 cloves garlic, peeled and minced
1 lime, juiced
1/2 teaspoon white sugar
Salt and pepper to taste
1/2 tablespoon hot sauce
Optional: 1 cup cooked bow tie pasta

Preheat grill for medium-high heat.
Shuck corn and halve bell peppers
Drizzle with small amount of olive oil.
Grill covered to allow steam, turning occasionally, 20 minutes or until tender.
Remove from heat, cool slightly to handle.
Cut the corn kernels from the cob, and place in a medium bowl.
Cut bell peppers into strips and add to bowl.
Toss in tomatoes, onion, and pasta, if using.
In a blender or food processor, mix the olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce.
Blend until smooth, and stir into the corn salad.