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

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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