Ingredients
6 plum tomatoes, halved4 medium ears sweet corn, husks removed2 medium sweet yellow peppers, halved2 medium green peppers, halved3 jalapeno peppers, halved and seeded1 medium red onion, cut into 1/2-inch slices1/4 cup minced fresh cilantro3 tablespoons olive oil3 tablespoons red wine vinegar5 garlic cloves, minced1 teaspoon salt1/2 teaspoon sugar1/2 teaspoon pepper
Preparation
Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
