Serves: 4
Total Calories: 1,085

2 ears fresh sweet corn in their husks
1 large red bell pepper
2 ripe Italian plum tomatoes
1 medium zucchini
1 medium summer squash
1 small globe eggplant

extra-virgin olive oil
kosher salt
freshly ground black pepper

FOR THE RISOTTO:
5 to 6 cups vegetable or low-sodium chicken broth, plus water if needed
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 1/2 cups Arborio rice
1 teaspoon minced garlic
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese (Rarmigiano-Reggiano)
6 to 8 leaves basil, torn into small pieces

Soak the ears of corn in cold water for at least 30 minutes if necessary, use a weight to keep them submerged. Drain. Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the corn silk. Fold the husks back over the kernels and use string or a thin strip of husk to tie them at the top. Grill the corn over Direct Medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times during grilling time. Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut the kernels from the cob. Set the kernels aside.

Halve the bell pepper lengthwise. Stem, core, and seed the pepper, then flatten it with the palm of your hand. Core the tomatoes. Trim the ends from the zucchini and yellow squash and halve them lengthwise. Peel the eggplant and cut into 1/2 inch coins.

Lightly brush or spray the bell pepper, tomatoes, zucchini, squash, and eggplant with olive oil. Grill over Direct Medium heat until lightly browned and tender, turning once halfway through grilling time. The tomatoes, zucchini, squash, and eggplant will take 8 to 10 minutes. The pepper will take 6 to 8 minutes. Transfer the vegetables as they are cooked to a plate and loosely cover with aluminum foil.

When cool enough to handle, peel the loosened skins from the bell pepper and tomatoes and discard. Chop the vegetables into 1/2 inch pieces and place them in a medium bowl along with any accumulated juices. Add the reserved corn kernels, salt to taste, and add a generous grinding of pepper. Toss and set aside until ready to use.

TO MAKE THE RISOTTO: Heat the broth in a saucepan to boiling reduce heat to low and keep the broth hot.

In a large, broad saucepan or a deep sauté pan over medium heat, warm the olive oil. Add the onions and sauté until translucent about 5 minutes. Add the rice and garlic and stir until the rice is coated with oil. Add the wine and cook, stirring, until the wine is absorbed. Add the hot broth to the rice 1/2 cup at a time, stirring until the broth is absorbed before adding another 1/2 cup. Keep stirring and adding the broth 1/2 cup at a time, cooking over medium heat for about 18 minutes. Taste a grain of rice. It should be barely cooked through, but not mushy. Add all the vegetables and continue cooking and adding broth 3 minutes more or until the risotto is creamy and the vegetables are warm. Stir in the cheese and the basil. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,085
Calories from Fat: 131

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms