Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100 percent power (high) for 2 mins. Brush zucchini, tomatoes, and corn with 1 T. EVOO; sprinkle with 1/2 t. salt. Preheat an indoor grill pan over med-high heat. Grill vegetables until tender, 5 to 7 mins, turning occasionally. Transfer to platter; cover and keep warm.
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