Remove corn from the cob, chop up roasted poblano peppers, add chopped scallions, lime, s/p

Grilled Vegetable Terrine
I love vegetable terrines but normally they are layers and layers of vegetables that have been marinated and oozing with olive oil. To remedy this, cut your vegetables into ¼ inch slices lengthwise, wipe dry and place directly on grill. Grill for a few minutes per side. A fresh herb pesto can be added between the layers of the smoky vegetables afterwards.
1 large eggplant cut ¼ lengthwise
4 roasted red, yellow or orange bell peppers, sliced 
2 yellow squash cut ¼ lengthwise
1 tinfoil packet of cherry tomatoes; see recipe above)
2 zucchini cut ¼ lengthwise
Herb pesto
1 handful spinach or arugula, ½ med zucchini coarsely chopped, 1 handful basil, 2/3 garlic cloves, juice of a lemon. Throw in blender but keep it slightly chunky. 

Use a glass baking pan so you can see each layer of vegetables. Start with the vegetables listed in order, adding a thin layer of pesto per vegetable topping. Press down lightly to mold the terrine. Garnish with fresh basil.