Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium. Brush the corn with 1 tsp. EVOO. Grill the corn and bell pepper, turning, until lightly charred on all sides, 15 to 20 minutes; let cool slightly. Meanwhile, brush the zucchini with the remaining 1 tbsp. EVOO; season with salt and pepper. Grill, turning once, until softened, about 10 minutes.

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  • Remove and discard the skin, stem and seeds from the bell pepper and cut the pepper into strips. Slice the corn kernels from the cobs. Cut the zucchini into 1/4-inch half-moons. In a large bowl, combine the peppers, corn, zucchini, edamame, butter and chives; season with salt and pepper. Serve warm.

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