Romesco Style Grilled Pork Salad

Thumbing through a Gourmet mag from last year while at the gym- I read about a Romesco Style Grilled Pork dish that peaked my interest. http://www.epicurious.com/recipes/food/views/Grilled-Romesco-Style-Pork-242839 Per usual I kind of took the concept but ran in slightly different direction.... John grilled four thick cut pork chops, two ears of fresh corn and two yellow summer squash, slices about 1/4 inch thick. Just seasoned it all with olive oil, salt and pepper. In the meantime, I browned four big cloves of garlic in a couple of tablespoons of olive oil over medium heat. Threw the oil and garlic into the food processor with a 12 oz. jar of roasted red peppers (drained), 1/2 tsp of anchovy paste, 2 T of red wine vinegar, 6 leaves of fresh basil (sliced), and some salt and pepper to make a vinaigrette/sauce. Yummm... The Gourmet recipe made the salad wtih sliced roasted peppers tossed into a salad, a deconstructed romesco if you will- but there is something about the texture of roasted red peppers in a salad that doesn't work for me. I need some bread to go with them... Anyways, my pork and veggies grilled, I carved the corn off of the cobs, sliced the squash into smaller bite size pieces and sprinkled over a bed of fresh arugula while the pork rested. I then sliced the pork and arranged over the top. Sprinkled with toasted slivered almonds, drizzled with the roasted pepper vinaigrette and mangia! Was great slightly warm as we had it or even room temp- a delightful spring/summer evening meal. Had left overs again tonight, forgot the almonds though...shoot. On the docket for tomorrow, another recipe from the same Gourmet issue. http://www.epicurious.com/recipes/food/views/Zucchini-Corn-and-Basil-Fusilli-with-Bacon-242838 I have more corn, some zucchini squash and basil to use up. My new year's resolution was to throw away less food. I'm proud to say that we've made a huge effort to actually eat our left overs the next day and to find a way to cook with everything that we buy at the store. Besides, the early summer vegetables have been absolutely delicious-I just can't get enough.