Blanch the sweetcorn for 3-4 minutes in boiling water. Mix together
6 tbsp olive oil, 1 clove of garlic (crushed), 2 tbsp red wine vinegar,
salt and pepper - this is the marinade.
Place all the vegetables on a baking tray, and pour on the marinade.
Leave to marinate for 10-15 mins.
Grill the vegetables under a medium grill - this will probably have
to be done in two or more batches, depending on the size of your grill-pan,
if so start from the top of the list. Baste with remaining marinade
and turn frequently. Ideally the veg should brown but not catch fire
- be attentive! The garlic and chillies will not need long.
Now liquidise one onion, half of the red pepper, the chillies, the
garlic, the tomatoes, 2tbsp olive oil, and a dash of red wine vinegar.
Season with salt and pepper - this is the salsa.
Serve the vegetables with plain couscous and fresh green salad, pouring
on the salsa at the table.
