Grilling the veggies while they are still mostly intact makes for much easier prep. Slice them into bite-sized sections after they're cooked for a delicious side salad fit for any grilled main.
Oxmoor House APRIL 2009
1. Prepare grill.
2. Coat zucchini and bell pepper halves with cooking spray; place on grill rack. Cover and grill 5 minutes on each side or until bell pepper is charred and zucchini is tender.
3. Remove vegetables from grill; cut into 1-inch pieces. Place in a medium bowl. Stir in corn and remaining 3 ingredients, tossing gently to combine.
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