Grilled Corn On The Cob, Pepper And Eggplant - cooking recipe

Ingredients

2 None red peppers, seeded and quartered
3 ears corn, husks and silk removed
1 None eggplant, thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1/3 cup shredded basil leaves

Preparation

Preheat the grill to medium.
Grill the peppers until the skins darken and blister. Place in a plastic bag. Cool for 5 mins, then peel off the skin. Slice the pepper thinly.
Grill the corn for 12-15 mins, turning occasionally, until golden and tender. Cool. Slice the kernels from the cob with a sharp knife into a large bowl.
Grill the eggplant for 2-3 mins, until golden brown. Slice thinly.
Combine the pepper, corn and eggplant. Drizzle with combined oil and vinegar. Season to taste. Toss with basil just before serving