Fire Roasted Summer Veggies

Ingredients:

• 4 ears shucked corn
• Cherry tomatoes, 1 C / 2 C divided
• 2 T Canola oil 
• 2 Shallots, peeled / halved lengthwise
• 1 tsp kosher salt 
• 1/2 tsp pepper
• 1 T Balsamic glaze
• 1 T Basil - chiffonade cut for garnish
• 2 tsp Basil for puree 

Directions:

1. Char 1 C tomatoes, shallots & corn
2. In a food processor, add tomatoes, olive oil, basil, salt & pepper and puree, set aside.
3. Cut the corn off the cobb & rough cut the shallots
4. Cut the remaining tomatoes in half, add to the corn and shallots 
5. Dress mixture with the tomato puree 
6. Garnish with basil and serve