Salsa: Your summer solution. There doesn't have to be a jar or container in sight when you fire up the grill for homemade salsa bursting with freshness. It's an easy way to take a meal, or even just a poolside happy hour, to a whole other innovative level.

It can be as simple as tossing a mixture of vegetables (like the corn, zucchini, bell pepper, onion and chilies in the recipe that follows) into a grill basket and waiting for the quick, smoky results.

Some vegetables are fantastic charred or blackened right on the grill, such as the tomatoes and onions in the additional recipe below.

These differing methods then lend themselves to varying preparation techniques. After peeling, the blistered tomatoes and its accompaniments are pureed. The grill basket gems are chopped for a salsa of an entirely different texture.

The shared attribute of any salsa you grill? The sublime signature smoky flavor.

GRILLED VEGETABLE SALSA

2 ears corn, husked, cleaned and broken crosswise in half

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces

1 medium red bell pepper, cut into 8 pieces

1 medium red onion, cut into wedges, separated

2 jalapeno chilies, cut in half, seeded (see Note)

2 tablespoons olive or vegetable oil

6 Roma (plum) tomatoes, cut lengthwise in half, seeded

2 teaspoons grated lime peel

2 tablespoons chopped fresh cilantro

1 teaspoon salt

Tortilla chips, for serving

Yields about 12 servings.

Heat coals or gas grill for direct heat. In a large bowl, toss corn, zucchini, bell pepper, onion and chilies with oil. Place in grill basket (grill "wok").

Cover and grill vegetables over medium heat for 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer, or until tomatoes are hot. Carefully remove basket from grill; cool vegetables 15 minutes or longer until cool enough.

Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces.

In a large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.

Note: Experts recommend wearing latex gloves when handling chilies and not touching your eyes during or afterward.

— BettyCrocker.com

GRILLED TOMATO SALSA

6 Roma tomatoes, cored and cut in half lengthwise

4 cloves garlic, unpeeled

1 serrano chili, cut in half, (see Note)

1 shallot, skins removed, halved

1/2 small yellow onion, skin removed and quartered

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, for sprinkling

2 tablespoons fresh cilantro, roughly chopped

Yields 4 servings.

Preheat grill to medium-high heat. Place the tomatoes, garlic, chilies, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.

Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Carefully peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

Note: Experts recommend wearing latex gloves when handling chilies and not touching your eyes during or afterward. To make a milder salsa, remove the seeds and white membranes of the chili.

— FoodNetwork.com

Photo courtesy BettyCrocker.com

Grilled corn, zucchini and red bell pepper liven up a summer salsa.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.