Ingredients
- 2 red bell peppers
- 4 ears sweet corn, shucked and silk removed
- 2 medium zucchini, scrubbed and cut into lengthwise strips, about ¼-inch thick
- 1 can garbanzo beans, drained
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon sea salt
- Freshly ground pepper
- 3 tablespoons fresh thyme
About this recipe
Serves 4 Hosting a barbecue? Grill the veggies for the salad first and make the salad while the meat is on the fire – it comes together quickly after that.
Instructions
Grill whole peppers over heat, turning as skin darkens and blisters on all sides, top and bottom. Place in a small paper bag or bowl sealed in plastic wrap until cool enough to handle. Remove skin and seeds and chop. Grill corn until lightly charred, turning when kernels darken. Set aside to cool. When cool enough to handle, slice off kernels into large bowl. Grill strips of zucchini, watching carefully so they don’t burn.
For dressing, whisk together all ingredients. To assemble: Add chopped peppers, zucchini strips and garbanzo beans to corn kernels. Pour dressing over and gently toss to combine thoroughly.
