Hot off the grill, fresh corn on the cob, summer vegetables and Italian-style sausages are combined with a light vinaigrette in this warm salad that keeps the kitchen cool.

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Servings: 4

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Ingredients

  • 2 Ontario Sweet Green or Red Peppers
  • 3 cobs Ontario Corn, husked
  • 1 lb (500 g) Italian-style sausage
  • 1 large Ontario Zucchini
  • 4 small Ontario Onions
  • Vegetable oil

Dressing:

  • 2 tbsp (25 mL) cider vinegar
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/3 cup (75 mL) vegetable oil

Instructions

Dressing:

In small bowl, combine vinegar, lemon juice, thyme, salt and pepper. Gradually whisk in oil until blended. Set aside.

Grill whole sweet peppers 4-inches (10 cm) from medium-hot coals, turning often, for about 15 minutes or until charred all over; let cool slightly. Remove peel and seeds; cut into bite-size pieces.

Meanwhile, arrange corn in single layer on large piece of foil; fold up foil to form packet. Prick sausage in several places. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices. Slice onions in half.

Grill corn packet for 20 to 30 minutes or until tender. Grill sausage for 15 to 20 minutes or until browned and cooked through, brushing with oil and turning occasionally. Grill zucchini and onion for 10 to 15 minutes or until tender and browned, turning once and brushing lightly with oil.

Unwrap corn and cut cobs into 1-1/2 inch (4 cm) lengths. Slice sausage thickly on the diagonal. In large bowl, toss grilled vegetables and sausages with dressing. Taste and adjust seasoning. Transfer to large platter to serve warm.