Vegetable Fajita Salad

Imagine a room temperature salad based on fajita components, minus the meat. (Or if you want that, just see the second variation.) Mushrooms and zucchini get a run under the broiler while peppers and onions sizzle away in a skillet. Or if you feel like firing up the grill — like I did — throw the mushrooms, zucchini, and peppers directly over a medium-high flame and maybe leave the onions raw. Either way, add crunchy corn, ripe tomatoes, and bright cilantro, then dress with lime juice and dollop with sour cream if you like. For a fancier presentation, you can plate the components separately on a large platter and let everyone serve and toss their own. Serve with warmed corn or flour tortillas or chips.

Serves: 4 
Time: Less than 30 minutes (or a little longer if heating a grill)