- 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
- 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.