2 red peppers
1 ear corn
2 scallions, white parts only, finely chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper
1-3 teaspoons sugar
Heat broiler. Lightly oil a rimmed baking sheet.
Place peppers and corn on baking sheet with space between them. Broil 4 inches from heat for 10-20 minutes until charred all over, turning several times. Cool and peel peppers, and dice them, reserving any juices. Cut kernels from corn, reserving juice.
Combine corn, peppers, scallions, basil, oil, vinegar, and any juices from the vegetables. Season with salt and pepper. Add sugar to taste to balance flavors. Let stand 15 minutes. Serve at room temperature.
Serving suggestions: serve with cheese and crackers, on grilled cheese sandwiches, with goat cheese on crostini, on burgers, with chips, or over fish.
from The Roasted Vegetable.