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It's not what you
think...
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6 cobs |
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corn, husked |
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1 small |
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butternut
squash, sliced into rounds |
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1 large |
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white or red
onion, quartered |
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3 large |
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red, yellow
or orange sweet peppers, seeded & cut into large
pieces |
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3 Tbs |
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olive oil |
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6 smoked |
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sausages |
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1 cup |
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cheddar
cheese, cut into ½-inch cubes |
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2 Tbs |
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chopped
fresh herbs (parsley, thyme, sage or cilantro) |
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3 whole |
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green
onions, chopped
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BEER
MUSTARD DRESSING: |
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¼ cup |
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cider
vinegar |
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2 Tbs |
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grainy
mustard |
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1 Tbs |
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prepared
yellow mustard |
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¼ cup |
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beer |
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¼ cup |
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olive oil |
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¼ cup |
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honey |
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salt and
pepper to taste |
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1 |
Preheat grill to
medium-high (400° to 450°F). |
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2 |
Prepare Dressing: In
a bowl, combine vinegar, grainy mustard, yellow mustard,
beer, olive oil and honey. Whisk together to combine;
season to taste with salt and pepper. Set aside. |
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3 |
Season corn, squash,
onions and peppers with olive oil and salt & pepper to
taste. Grill veggies for 10- 15 minutes, turning
frequently until lightly charred, tender and fully
cooked. Remove from grill and set aside to slightly
cool. Be sure to peel off any blackened skin.
Then cut into bite-sized pieces, removing skin from
butternut squash. |
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4 |
Grill sausages for 8
to 10 minutes, turning frequently until lightly charred
and heated through. Remove from grill and set aside to
slightly cool. Slice grilled sausages into ½-inch-thick
rounds. |
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5 |
Using a sharp knife,
remove corn kernels from cobs (tip- cut each cob in half
through the middle & stand each half on its cut end to
cut kernels off from top to bottom). Place kernels in
large bowl. Add grilled squash, peppers, onions and
sausages to corn. Add cheese, herbs and green onions.
Drizzle with Beer-Mustard Dressing and season with salt
& pepper to taste. |
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6 |
Mix well and serve
immediately. |
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Servings: 8 |
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Recipe Source |
| Modified
from: www.chillonline.ca |
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