(NC) In Canada, we love to spend our spring, summer and even fall days eating outside whenever possible. The fresh air and sunshine are the perfect backdrop to delicious, local foods—and nothing tops off a relaxing weekend quite like a backyard barbecue with family or friends.

Regardless of what main dishes you cook, there’s no shortage of fresh Ontario produce that will round out your meal.

Asparagus can be grilled or steamed as a side dish. Locally grown lettuce, cucumbers, carrots, onions, and tomatoes can be combined into nutritious and delicious salads – with some locally grown herbs to add flavour and seasoning.

Ontario-grown potatoes can be baked on the grill or turned into mashed, scalloped, fried or roasted side dishes. Meanwhile, greenhouse peppers are a great ingredient for fresh salads or vegetable platters but can also be baked, stuffed, grilled or roasted into delightful recipes of their own.

Enjoy both potatoes and peppers in this tasty salad recipe from Foodland Ontario. Full of flavour and featuring a bounty of fresh produce grown right here in our province, it’s perfect for your next weekend barbecue.

Potato salad with corn, tomatoes and charred peppers

Prep time: 30 minutes
Cook time: 35 minutes
Makes: 6-8

Ingredients:

• 1 sweet red pepper
• 1 sweet yellow pepper
• 1½ lb (750 g) redskin potatoes, unpeeled and halved
• 3 cobs sweet corn, cooked
• 3 medium tomatoes, seeded and diced
• 3 green onions, sliced
• ¼ cup (60 ml) fresh coriander, chopped
• 1/3 cup (80 ml) olive oil
• 2 tbsp (30 ml) red wine vinegar
• 2cloves garlic, minced
• 2 tsp (10 ml) ground cumin
• ½ tsp (2 ml) each salt and black pepper

Directions:

1. Broil red and yellow peppers until charred and blackened on all sides, about 20 minutes. Place in metal bowl; cover and let cool. Peel, seed and cut into ½-inch (1 cm) pieces.
2. Meanwhile, in large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and let cool enough to handle. Cut into chunks.
3. With a sharp knife, cut kernels from corn cobs and place in large bowl. Add potatoes, charred peppers, tomatoes, green onions and coriander.
4. To make the dressing, combine oil, vinegar, garlic, cumin, salt and pepper in a small bowl. Add to potato mixture and gently toss to coat. Chill before serving.