Grilled Fennel, Corn And Red Pepper Salad

Heat grill to medium. Remove stem and seeds from pepper. Cut pepper and fennel lengthwise into halves.

Blend 2 tablespoons olive oil, thyme, kosher salt, pepper and dry mustard in small bowl.

Brush pepper, fennel, garlic and corn lightly with olive oil mixture. Put vegetables on grill (If garlic is small enough to fall through grill, put on small piece of foil. Remove garlic when soft).

Grill for 7-9 minutes or until tender-crisp, turning once and brushing with remaining oil mixture. Remove from grill.

Coarsely chop pepper and fennel and put in a medium bowl. Finely chop or mince garlic, and cut kernels from corn cobs.

Combine garlic, corn, pepper, fennel and pasta. Toss to mix. Drizzle with vinegar and remaining oil.