GRILLED VEGETABLE SALAD

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GRILLED VEGETABLE SALAD1 zucchini, weighing about 1 pound1 onion, weighing 3/4 pound1 medium yellow bell pepper1 medium red bell pepper1 medium green bell pepper (a frying pepper works well, too)2 ears corn2 tablespoons olive oil1/3 cup fresh chopped basil1 tablespoon kosher salt3/4 teaspoon black pepper--DRESSING--1 dozen fresh basil leaves1/4 cup balsamic vinegar1 teaspoon honey1/4 teaspoon kosher salt1/8 teaspoon black pepper1/4 cup olive oilGrilling is simple and fast; it's the prep work, trimming and slicing thevegetables, that takes some time. You can grill the vegetables whenever youhave a spare moment, even the day before is fine. Assemble the dish hoursahead, if you like, and serve at room temperature.Trim the vegetables, removing ends and stems and seed cores. Cut thevegetables into large pieces or slices. Remove all but two layers of thehusk from the corn ears. Peel back the husk, and rub off any corn silk foundon the kernels. Season each vegetable one at a time in a small bowl. Use 1teaspoon of olive oil, 1 tablespoon of fresh chopped basil, 1/2 teaspoonkosher salt and 1/8 teaspoon black pepper per vegetable. Roll the husk backup over the corncob after seasoning.Grill the vegetables until each is cooked through and tender. Allow thegrilled vegetables to cool. Cut the zucchini, onion slices and peppers intopieces roughly 1-inch square. With a sharp knife, cut the corn off the cob.Place the grilled vegetables in a large bowl. Season with basil leaves,vinegar, honey, salt, black pepper and olive oil. Combine, tossing thevegetables gently until each piece is lightly glossed with oil. Serve.Home Cooking and Scrapping Friends

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