He: Roasted Summer Vegetable Salad

There are some of the great things that are here in Sacramento. One of those great things is the local farmer's market. Not to get into detail about the market, I will just say that it's year round and has all the good stuff that is growing in the immediate area. I LOVE to go to the market. Really this is all beside the point of this, which is this roasted summer salad that I threw together last night.

The original base idea for this is born from a cookbook written by a mentor of mine, Scott Peacock. He wrote this beautiful cookbook that you really should check out sometime called The Gift of Southern Cooking (click here for Amazon book link) His is based on roasted okra and heirloom tomatoes, and shallots and field peas (which are completely not available around here...damn). Mine is based on what mood hit me while we were at the market.
The only things that I would probably change about this salad are, that I would like it to be a little spicier (Brandy doesn't do spicy food well, and I can always make something hotter just for me), and I wish that the string beans at the market weren't soo bloody expensive (they were going for $4+ per pound...highway robbery if you ask me). Well here's the recipe the way that you see it pictured.

2 lbs Small summer squash(crookneck, pattypan, zucchini, whatever looks nicest)...just make sure they're small...big will be too starchy
1 lbs Red torpedo onion
1 lbs Sugar Snap peas
6 ears yellow corn
1/2 C. Fish sauce
2 Tbsp. soy sauce
1 Tbsp. peanut oil
4-5 coarse grinds of black pepper

Roast the corn still in the husk at 350F for 30 minutes, then cut the corn off the cob. Slice the onion into rings 1/4" thick, toss with the summer, squash snap peas and oil. Put on cookie sheet and roast at 500F until squash is lightly browned (maybe 5 minutes). Cool and toss all together with soy/fish sauce.