Happy Independence Day!

Hapopy Birthday America-
We're going to a barbecue later today, I'm bringing a side dish of zucchini corn salad.
I looked at a few recipes but came up with this tailored to my taste.
Jeanne's zucchini corn salad
4 small zucchini diced
1/2 sweet onion
1 red bell pepper
1 c sweet corn
salt
pepper
olive oil
21/2 T vinegar

Fire roast the bell pepper and peel the skin after it cools. Dice and place in bowl. Dice the onion and caremelize in a little olive oil. Put in bowl with the red pepper. Cook the diced zucchini in the same pan, I did it in 2 batches so it browned well- and made sure it was dry before entering the pan. Place in bowl when done. Add the corn to the pan and cook for 1-2 minutes. pour into the bowl. Add salt and pepper to taste, pour in the vinegar, toss and chill.
Have a safe and sane 4th!