my notebook for a long time. I'm not sure where it came from other than a magazine.
My wonderful grill-master of a husband grilled the corn and the red peppers. The whole salad was a little time consuming since you grill the veggies, then cut the corn off the cob and take the skin off the peppers. But, it was so worth it. After cutting the roasted peppers in thin strips, I tossed the veggies with salt, pepper, olive oil, and cilantro (or other fresh herb of your choice). Perfect for a summer meal.