Pittsburgh Hot Plate

6 ears of organic fresh corn, husked and grilled

½ cup chopped red onion

1 cup chopped and de-seeded fresh tomatoes

¼ cup each of red, yellow, orange and green peppers, chopped

½ cup cubed zucchini

½ cup cubed yellow squash

½ cup chopped celery

¼ cup chopped Italian parsley

3 tablespoons chopped fresh cilantro

1 tablespoon fresh thyme

2 tablespoons fresh basil (chopped and added at the last minute)

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

1/8 cup organic apple cider vinegar

1/8 cup organic wild flower honey

½ cup extra virgin olive oil

Salt and pepper to taste

Directions:

Spray the husks of corn with a small amount of olive oil, then season with salt and pepper. Place on a hot grill until the kernels are slightly browned. Remove from the grill, and place in the fridge. Cut the outer skin from the squash and zucchini approximately ½ inch thick, chop, and then discard the inner part with the seeds. Place the chopped zucchini and squash in a large metal mixing bowl. Add the chopped onions, peppers, tomatoes, and celery to the squash and zucchini mixture. Remove the cooled corn husks from the fridge, and carefully slice off the kernels of corn from the cobs- add to the vegetable mixture in the bowl. Add the chopped parsley, cilantro, thyme and basil to the vegetable mixture. Slowly, and with care, toss all of the veggies together incorporating all of the ingredients in an even matter.

In another bowl, add the lemon and lime juice, apple cider vinegar, and wild flower organic honey and stir with a whisk. Slowly add the olive oil while mixing (if you’re by yourself try a damp towel under your stainless bowl to keep the bowl from moving) to create an emulsion. Taste your dressing, then add salt and pepper; adjust for seasoning. Add the dressing to the vegetables and stir. That’s it!