Grilling the best vegetables of the season provides a caramelized, slightly smoky flavor. Serve with crusty bread or focaccia and a green salad.

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 4 cobs Ontario Sweet Corn
  • 1 large Ontario Sweet Red Pepper
  • 1 large Ontario Onion
  • 1 tbsp (15 mL) vegetable oil
  • 2 cloves garlic, minced
  • 4 cups (1 L) chicken stock
  • ½ tsp (2 mL) dried thyme
  • salt and pepper

Instructions

Husk corn. Quarter red pepper, removing seeds and ribs. Peel onion and cut into ½ inch (1 cm) slices. Lightly brush onion with oil to prevent sticking.

Place corn, red pepper and onion on preheated barbecue over medium heat; grill, turning occasionally, until lightly charred and tender-crisp, about 15 minutes. Remove from barbecue. With sharp knife, cut corn kernels from cobs; dice red pepper and onion.

In medium saucepan over medium-high heat; soften garlic in oil 30 seconds. Add corn, red pepper and onions; sauté 2 minutes. Add stock and thyme; bring to boil. Reduce heat and simmer 10 minutes or just until vegetables are tender but not overcooked. Season with salt and pepper to taste.

Nutritional information

  • Protein: 6.0 grams
  • Fat: 5.0 grams
  • Carbohydrates: 36.0 grams
  • Calories: 213