Grilled Summer Vegetable Salad

Preheat grill to medium-high.

Toss corn, peppers and zucchini with 2 tablespoons oil, salt and pepper in a large bowl.

Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.

Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and oregano and the remaining 1 tablespoon oil.