Chopped Salad With Roasted Corn Relish

• 4 tablespoons balsamic vinegar
• 1 minced garlic clove
• 14 cup chopped basil
• 14 teaspoon salt
• 14 teaspoon black pepper
• 5 tablespoons olive oil
• 2 romaine lettuce hearts, washed and chopped into 1/2-inch slices
• 2 large sweet red peppers, seeded and cut into 4 quarters
• 4 ears corn, shucked and silks removed
• 1 large red onion

1. Heat gas grill to medium-high or prepre charcoal grill with medium-hot coals.
2. In small bowl, whisk together balsamic vinegar, garlic, basil, salt & pepper.
3. Slowly whisk in olive oil; set aside.
4. Place romain in a large serving bowl.
5. Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black.
6. Remove from grill and cut into 1/2" pieces; add to romaine in bowl.
7. Grill corn 10 minutes, turning, or until tender and beginning to brown.
8. Remove corn from grill.
9. Cut kernels from cob; add corn to romaine.
10. Starting at root end, cut red onion into 1/2" thick slices and secure with toothipicks to keep rings from separating.
11. Grill slices 5 minutes per side, turning once.
12. Remove and cut into 1/2" pieces; add to romaine mixture.
13. Toss salad with prepared dressing and serve immediately.

balsamic vinegar, garlic, basil, salt, black pepper, olive oil, romaine lettuce hearts, sweet red peppers, corn, red onion

Taken from www.food.com/recipe/chopped-salad-with-roasted-corn-relish-460664 (may not work)