Charred Summer Vegetables

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2 1/2 cups fresh corn kernels (about 5 ears)

2 cups chopped green beans (about 8 ounces)

1 cup chopped zucchini (about 4 ounces)

1 cup chopped red bell pepper

2 tablespoons finely chopped shallots

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

4 teaspoons extravirgin olive oil

1/2 teaspoon salt

1/2 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

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