Grilled Summer Vegetable Relish

Fresh vegetables make for the best ingredients. To know the source and care of what we eat is important. “Eat clean” is a way to eat as much food in your diet, without additives and pre-made mixes. Know the source of your food. Eat healthy to stay healthy.

Ingredients

Corn on the cob, 2 to 4 ears

Poblano pepper

Tomatoes, 2 medium

Red onion, 3 slices

Olive oil, 3 tablespoons

Salt, ¼ teaspoon

Balsamic vinegar, 2 teaspoons

Preparation

Heat an indoor electric grill to 200 degrees.

As it warms up, add the olive oil and turn the grill so the oil spreads out.

Shuck the corn husks and lay cobs in or on the grill.

Add the poblano, uncut and whole.

Chunk cut the tomato and add around the other vegetables.

Separate the onion slices and add next to the tomatoes.

After ten minutes, turn over the corn and poblano. Put on a lid.

Turn every ten minutes until all sides of the poblano become slightly blackened and the corn is cooked on all sides.

After approximately 30 minutes, remove all the vegetables to cool a bit.

After cooling 10 to 15 minutes, remove the corn kernels.

I hold the corn upright and use a sharp knife to cut the kernels off the cob.

Remove the stem of the poblano, cut open and remove the seeds.

Cut it up small, at the same time you cut the tomatoes and onion.

Mix all together, sprinkle with salt and balsamic vinegar.

Serve.