Ingredients
2 ears corn, husked
2 large bell peppers, quartered
2 cups baby zucchini (8 ounces)
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh oregano
Directions
1. Preheat grill to medium-high.
2. Toss corn, peppers and zucchini with 2 tablespoons oil, salt and pepper in a large bowl.
3. Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.
4. Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and oregano and the remaining 1 tablespoon oil.