Zesty Grilled Summer Veggie Delight

Preheat a grill or grill pan to medium-high heat.

Brush corn and orange bell pepper with 1 tablespoon olive oil and grill, turning occasionally, until charred and tender, about 6 to 8 minutes for the pepper and 12 to 15 for the corn.

Transfer the grilled vegetables to a cutting board and let cool slightly.

Cut limes in half and brush the cut sides with 1 tablespoon olive oil.

Grill the lime halves, cut side down, rotating occasionally, until charred, about 5 minutes. Transfer the limes to a plate to cool.

Mince the garlic, then combine with kosher salt, chopping and scraping with a chef's knife to create a paste.

Transfer the garlic paste to a small bowl or jar.

Juice grilled limes and add the lime juice and minced shallot to the bowl with the garlic.

Whisk in the remaining 1 tablespoon of olive oil.

Cut the corn kernels from the cobs and roughly chop the grilled bell pepper.

Combine the grilled vegetables, cherry tomatoes, cucumber, radishes, feta cheese, cilantro, and black pepper in a large bowl.

Drizzle the vinaigrette over the salad and gently toss to combine.

Serve the salad immediately or store in the refrigerator for up to 3 days.