Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes
Photo by Scott Phillips

Ingredients

  • 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
  • ½ yellow bell pepper, cut into ¼-inch dice
  • ½ small red onion, cut into ¼-inch dice
  • 1 ear fresh corn, in the husk
  • 3 Tbs. red-wine vinegar
  • 1 recipe Simple Roasted Potatoes
  • ¼ cup plus 1 tsp. extra-virgin olive oil
  • + 5 more ingredients
    • ½ green bell pepper, cut into ¼-inch dice
    • 2 small cloves garlic, finely chopped
    • Kosher salt and freshly ground black pepper
    • ½ red bell pepper, cut into ¼-inch dice
    • ½ cup chopped fresh basil

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernel...

View full recipe at Fine Cooking

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