Grilled corn salad

Inspired by Katie's Roasted Corn Salad, this recipe is summer in a bowl: grilled sweet corn, bell peppers, red onion, summer squash, and tomatoes, tossed in an olive oil-balsamic-basil dressing.

Ingredients (4 servings):

• 2-3 ears of sweet corn, husks removed
• 2 bell peppers
• 1 large red onion
• 1 large summer squash
• a handful of tomatoes
• olive oil
• balsamic vinegar
• fresh basil leaves
• 1-2 garlic cloves

Instructions:

• Grill all vegetables until done but not overly soft (the corn and red onion will need the longest; the tomatoes only need a few moments).
• Scrape the corn kernels off the cobs with the edge of a sharp knife, and chop all other vegetables.
• Mix dressing, and serve at once. On its own, or with homemade tortillas.

It's best finished the same day.

And then spend the rest of the day making chicken stock. I am completely prepared for winter (and it's only July!): the freezer has three types of stock (chicken, game and fish) and 20 lbs. strawberries.