Wonderful summer salad.

•  4 ears of corn, remove silks, leave on husks to grill
•  1 large red bell pepper, grill whole
•  1 poblano pepper, grill whole
•  1 yellow squash, cut in half lengthwise
• 2  zucchini squash, cut in half lengthwise
•  ½ sweet or red onion

Grill veggies (refer to grilled vegetables recipes starting on page 144). Cut kernels off of corn cobs and remove seeds from the center of the peppers. Finely dice all vegetables to be similar in size. Toss with dressing. Taste for seasoning.

 Spicy Pepper Dressing  

•  ¼ cup parsley or cilantro, finely chopped
•  1 tablespoon of oil
•  1 teaspoon Deb’s Seasoning
•  ½ teaspoon cumin
•  1 Serrano or jalapeño, seeded, finely diced
•  Juice of one lime
•  ¼ teaspoon salt
•  Freshly ground pepper, to taste

 Whisk all ingredients together and toss with grilled diced vegetables. Taste before serving for salt and pepper.