Grilled Vegetable Salsa
Adapted from Martha Stewart’s Hors d’Oeuvres Handbook
Makes 1 1/2 quarts

Stewart calls for three different cooking methods for the vegetables.  I streamlined it into two.  You could further streamline it by just grilling the peppers rather than roasting them.  If you do roast the peppers, they can be made up to four days ahead of time and stored, covered, in the refrigerator.

1 tsp. olive oil
2 ears of fresh corn, husk and silk removed
1 large red onion, root intact, sliced into 1/2-inch rings
4 plum tomatoes, seeded and cut into 1/2 inch pieces
2 roasted large red bell peppers, seeds removed and cut into 1/2 inch pieces
1 roasted large yellow bell pepper, seeds removed and cut into 1/2 inch pieces
1 roasted large orange bell pepper, seeds removed and cut into 1/2 inch pieces
3 oz. kalamata or oil-cured black olives, pitted and chopped
1 garlic clove, minced
1 tsp. ground cumin
2 tbsp. freshly squeezed lime juice
Kosher salt and freshly ground black pepper
1/2 roughly chopped fresh basil

1.  Prepare a grill over high heat.  Place the corn and onions on the grate and grill, turning, until grill marks appear on all sides and the corn and onions are cooked through.  The onions will take 5-8 minutes and the corn will need 15-20 minutes.  Transfer to a plate to cool.  When cool, cut the corn off the cob.  Cut the onion rings into 1/2 inch pieces.  Set aside.  (Can be made one day ahead.  Cover and chill.  Return to room temperature before continuing.)

2.  In a large bowl, combine the tomatoes, peppers, corn, and onion.  Stir in olives, garlic, cumin, and lime juice.  Season with salt and pepper.  Allow the vegetables to marinate for at least one hour and up to six hours.  Just before serving, stir in the basil and season to taste.