2 tablespoons chopped fresh parsley
Salt and pepper to taste
One avocado (reserved until serving time)
1 tablespoon rice or white wine vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
3 tablespoons olive oil
SLICE zucchini and onion into quarters; drizzle with a little olive oil; roast at 325 degrees until tender.
COOK corn on cob in boiling water 4 minutes; drain. CUT corn from cob and place in bowl.
CUT roasted zucchini into bite-size pieces; thickly slice onion; add to corn with bell pepper, tomatoes, parsley and seasoning to taste.
WHISK vinaigrette ingredients; pour over corn mixture, tossing to coat.
REFRIGERATE covered. May be made 24 hours in advance.
DICE and add avocado at serving time; toss gently and serve.
Nutrition information: (1/8 recipe) 120 calories; 80 calories from fat; 9 grams fat; 1.5 grams saturated fat; zero milligrams cholesterol; 10 milligrams sodium; 9 grams carbohydrates; 3 grams fiber; 2 grams protein.