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 red bell pepper, cut into ¼-inch dice
  • ½ cup chopped fresh basil
  • 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
  • + 5 more ingredients
    • 3 Tbs. red-wine vinegar
    • Kosher salt and freshly ground black pepper
    • 1 recipe Simple Roasted Potatoes
    • ¼ cup plus 1 tsp. extra-virgin olive oil
    • 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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