Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

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

Ingredients

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

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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