Very simple for when it's too hot to stand over the stove. You can grill all of the vegetables and let them mingle with the vinaigrette while you grill the main course. This was also good cold the next day, with some extra tomatoes and canned tuna thrown in.
Grilled Summer Vegetables with Simple Vinaigrette
1 medium zucchini, whole
1 red bell pepper
4 ears of corn, husked
6 roma tomatoes
3 Tbsp good olive oil
2 tbsp cider vinegar
2 tsp dijon mustard
salt
pepper
Grill the whole zucchini, bell pepper and corn for about 10 minutes over hot coals, or until the pepper is charred. Cut the zucchini into 1" chunks. Remove the skin from the pepper and cut into chunks, and cut the corn kernels from the ears. Chop the roma tomatoes and add to the other vegetables and sprinkle salt over everything. In another bowl, combine the olive oil, vinegar and dijon mustard, and whisk together. Season to taste with salt and pepper. Add to the vegetables and toss to coat. Adjust seasoning as needed. Serve at room temperature, serves 4.
