Roasted Corn-and-Pepper Salsa

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3  ears shucked corn 
• 1  garlic clove minced
• 1 small bell pepper green seeded cut in half
• 1 teaspoon jalapeno minced seeded
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil divided
• 1 tablespoon onion diced
• 1 tablespoon orange juice fresh
• 0.1 teaspoon orange rind grated
• 1 small bell pepper red seeded cut in half
• 0.5 teaspoon salt divided

Equipment

• bowl
• grill

Directions

1. Prepare grill.
2. Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt.
3. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally.
4. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers.
5. Cut kernels from ears of corn; discard cobs.
6. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well.
7. Serve at room temperature.