Ingredients
2
ears fresh sweet corn, husks removed
2
zucchini, cut lengthwise in half
1/2
sweet onion
1
cup cherry or pear tomatoes
3
slices bacon
1
tablespoon butter
2
cloves garlic, finely chopped
2
teaspoons chopped fresh basil leaves
1
teaspoon chopped fresh thyme leaves
Salt and pepper
Preparation
Heat gas or charcoal grill. Place corn, zucchini, onion and tomatoes in grill basket (grill “wok”) or directly on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning occasionally, until slightly charred and crisp-tender. Remove vegetables from grill; cool.
In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon of the drippings in skillet. Crumble bacon; set aside.
Cut corn off cobs. Chop zucchini and onion. Cut tomatoes in half. Add butter and garlic to bacon drippings in skillet. Cook and stir over medium-high heat 1 minute. Stir in grilled vegetables and bacon. Cook 3 to 4 minutes, stirring occasionally, until hot. Sprinkle with basil and thyme. Season with salt and pepper to taste.
