Grilled Vegetable Salad

1. 1

   Place the corn and bell pepper on a charcoal grill, making sure to flip both of the vegetables occasionally in order to grill them completely.

2. 2

   Put the potatoes in cold water and salt, bring to a boil and cook them until they are somewhat soft, but not completely cooked.

3. 3

   Remove the potatoes and cut into quarters. Place the wedges into a bowl, cover them in oil, mix everything well, and place them on the grill.

4. 4

   In a separate container, add the vinegar, oil, and a pinch of salt and black pepper and mix well to make the dressing.

5. 5

   Once the bell pepper is completely grilled, place it in a plastic bag bag for 5 minutes, take it out, peel the skin, cut it into thick slices, and add to a bowl.

6. 6

   Remove the kernels from the cob and add to the bowl with the bell pepper.

7. 7

   Mix all of the ingredients with the dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.