Join “Jayni’s Kitchen” this week for “Summer Vegetables on the Grill.”

According to host Jayni Carey, summer vegetables are at their peak and grilling them is a great way to bring out their wonderful and varied flavors. She will prepare the following recipe.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Grilled Mexican Casserole

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3 to 4 ears sweet corn, shucked

1 large sweet onion, sliced into 1/2-inch rounds

1 large green bell pepper, quartered, seeds and pith removed

8 ounces medium tomatoes, halved

salt and black pepper

olive oil

1 teaspoon toasted cumin seed, coarsely crushed (see note)

2 8- or 9-inch flour tortillas

1 1/2 cups tomato salsa

6 ounces Monterey Jack cheese, shredded

1/3 cup fresh cilantro, snipped

Bring a large pot of water to a boil over high heat. Cook the corn for 5 minutes. Drain well.

Brush all the vegetables generously with olive oil.

Grill the corn, onion and pepper until lightly charred and tender over medium-high heat on a covered gas or charcoal grill, about 2 to 3 minutes each side.

Grill the tomatoes cut side down until lightly charred, about 2 minutes.

Using a sharp knife, cut the corn kernels off the cob and place them in a large bowl. Stir in the toasted, crushed cumin. Cut the grilled onion, pepper and tomatoes into 1-inch dice. Season all vegetables lightly with salt and pepper.

To assemble, oil the bottom of a 9- or 10-inch baking dish. Place a flour tortilla in the dish. Top with half of the corn, onion, pepper and tomatoes. Spoon half of the salsa over top. Sprinkle with half of the cheese and cilantro. Repeat the process with the remaining tortilla and vegetables, ending with cheese and cilantro.

Place the casserole, uncovered, on a covered grill over indirect medium-high heat for 10 to 15 minutes, or until the cheese is melted and the casserole is hot and bubbly.

Remove the casserole from the grill and let stand for about 5 minutes before serving. Serves 4 to 6.

Note: To toast cumin seed, place the cumin seed in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool.