Grilled Balsamic Vegetable Salad

• 2 ears of corn, shucked
• 1-2 large red potatoes, sliced about 1/4-inch thick
• 1 red pepper
• 1 green pepper
• 4 spring onions
• 1/2 a head romaine lettuce, washed and chopped
• 1/2 a head red leaf lettuce, washed and chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup balsamic vinegar
• olive oil
• salt and pepper, to taste

1. Heat the grill on high for about 15 minutes, then clean the grates with a grill brush. Blot a paper towel with vegetable oil and, using a pair of grill tongs, rub the grates with the oiled towel to create a non-stick surface. Reduce heat to medium-high.
2. Meanwhile, prep the veggies for the grill. Slice peppers into large, flat chunks and drizzle corn, potatoes, pepper slices and onions with plenty of olive oil. Allow veggies to char on each side. Peppers need about 5 minutes per side, potatoes about 7 minutes, and corn about 10.
3. Allow veggies to cool slightly. Cut corn kernels off the cob, slice onions, and chop peppers into bite-sized pieces. Set potatoes aside. Place corn, onions and peppers in a plastic bag and add the balsamic vinegar. Allow to marinate for at least 15 minutes.
4. Add marinated vegetables and parsley to the chopped lettuce. Season with salt and pepper and toss well to combine. Place potato slices on top of the salad and serve.

corn, red potatoes, red pepper, green pepper, spring onions, romaine lettuce, red leaf, flatleaf parsley, balsamic vinegar, olive oil, salt

Taken from food52.com/recipes/18210-grilled-balsamic-vegetable-salad (may not work)