I know, I know. Shocking, I am posting something that is not dessert and not breakfast. Don’t worry, the world isn’t going to end. It is just summer and all of the vegetables this time of year are amazing.
Plus, I have had this insane, almost pregnant lady style craving for corn on the cob. No, there is no bun in my oven, but holy cow, I could eat corn on the cob for breakfast, lunch and dinner right now. I literally stalked the pick your own place that I go to until they had corn for sale. And when they had it, I had to make it, pretty much five seconds after I got home.
I had also picked up a beautiful red bell pepper and some fresh picked cherry tomatoes. Honestly, if you have never eat a fresh cherry tomato, you are missing out. They are so sweet and delicious, just bursting with flavor. Grocery store tomatoes just are not as good. Actually grocery store produce in general has nothing on anything that is fresh grown. Just trust me on that, ok?
These beautiful peppers and tomatoes and corn on the cob were just begging for something to be done with them. I knew I was going to roast the corn in the oven, so I figured why not roast the red pepper and some of the cherry tomatoes and serve them over some crispy and refreshing romaine lettuce?
It was perfect. The corn was slightly smoky from roasting it and the tomatoes and peppers were perfect little bites of savory sweetness. The lime vinaigrette was the perfect compliment. And it was easy as pie to make. When you roast corn on the cob, you don’t have to shuck it first and it is so easy to remove the husk and silk after it is cooked, taking away the hardest part of the whole process.
Roasted Summer Vegetable Salad
Ingredients (makes 2 servings, recipe can easily be doubled or tripled)
- 4 cups of chopped romaine lettuce
- 2 ears of corn
- 1 red bell pepper
- 1 cup of cherry tomatoes
- 1 tbs of olive oil
- salt and pepper to taste
How to Make:
- Preheat your oven to 350. When oven is preheated. When oven is preheated, place corn on the cob directly on the oven racks with the husk still on. Set timer for 10 minutes.
- While your corn is roasted, chop your pepper into bite sized pieces and lay out on a foil covered cookie tray. Quarter your cherry tomatoes and add those to the tray. Drizzle with olive oil and season with a pinch of salt and pepper.
- After the corn has been in the oven for 10 minutes, put the tray with the peppers and tomatoes in the oven. Cook for an additional 20 minutes or until all the vegetables are soft.
- Add two cups of chopped romaine to each plate. Top with each plate of lettuce with half of the roasted vegetables and the corn from one ear of corn, scraped off the cob. Toss gently and serve with lime vinaigrette (recipe follows).
- the zest of one lime
- the juice of two limes
- 1 heaping tablespoon of Dijon mustard
- 2-3 tablespoons of olive oil
- 1 tbs of cilantro
How to Make:
- In a bowl, whisk together the lime juice and zest with your Dijon mustard and cilantro. When well incorporated, whisk in oil until the dressing is desired consistency.
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