MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Sweet Peppers & Corn
 Categories: Vegetables, BBQ
      Yield: 12 Servings
 
      4    Red bell peppers
      4    Yellow bell peppers
      9 lg Corn ears; halved
           Olive oil; for brushing
    1/4 c  Unsalted butter
    3/4 c  Fresh basil;
           - +2 tb, fine chopped
 
  Prepare barbecue (medium-high heat). Grill peppers until charred on
  all sides. Transfer to paper bag; roll top to close tightly. Let
  steam 10 minutes. Peel and seed peppers. Cut into 1/2" thick strips.
  
  Do Ahead: Can be made 1 day ahead. Cover and chill.
  
  Brush corn with olive oil; sprinkle with salt & pepper. Grill until
  charred in spots, turning occasionally, about 10 minutes. Transfer
  to large bowl; cover to keep warm.
  
  Melt butter in heavy large skillet over medium-high heat. Add bell
  pepper strips. Sauté until heated through, stirring often, 3 to
  5 minutes. Stir in 3/4 cup basil. Season to taste with salt &
  pepper. Spoon into center of large shallow platter. Arrange corn
  around peppers. Sprinkle remaining 2 tb basil over and serve.
  
  Tip:

  If you make the peppers a day ahead, you can skip the grilling and
  char them over a gas flame or in the broiler.
  
  Recipe by Diane Rossen Worthington
  
  Recipe FROM: Bon Appétit, Jun 2009
  
  Formatted by: Dave Drum, Jun 25, 2009
  
  Uncle Dirty Dave's Archives
 
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