Ingredients:
1/2 lb. yellow flesh potatoes
3 ears sweet corn
1 red onion
1 red bell pepper
1 med. zucchini
1/4 c. Harissa Olive Oil
2 Tbsp. Black Garlic Balsamic
1 c. Fava or Lima beans
2 links Chorizo or spicy sausage
1/4 c. fresh parsley
Bring to boil a medium pot of salted water add cut up potatoes. Boil to fork tender. Drain and set aside. Husk the corn and remove the silk. Slice the onion, pepper and zucchini into strips.
Preheat the grill to med-high heat, about 350 F - 400F. Rub a Tbsp. of olive oil over the corn and place on the grill. Place the remaining olive oil in the bottom of a large serving bowl.
Place the vegetables on the grill along with the sausage. Grill the vegetables for 4 - 5 minutes, turning once until charred but still a bit firm in texture. Remove from the grill and place on a cutting board to cool slightly. Continue to cook the sausage until the internal temperature is 175 F.
Slice the charred vegetables and sausage into bite size chunks and remove the corn kernels from the cob. Place all the vegetables and sliced sausage into the serving bowl and drizzle with the balsamic. Add in the beans and toss to combine. Garnish with parsley and season with salt and pepper as needed. Serve hot or at room temperature.
