Roasted Corn and Cherry Tomato Salad

We love just throwing our veggies on the barbecue when we're cooking a dinner of barbecued meat. It's hard to wait for the tomatoes to be ready in the garden but it's still a long time away so I must buy tomatoes. That's O.K because I can't wait. This recipe will use grilled peppers and grilled corn to make a delicious salad. You'll love it.

4 servings

2-3 cups grilled corn (or more if you really like corn, like we do!)

olive oil, salt and pepper for seasoning corn

1 yellow bell pepper

1 red bell pepper

2 cups cherry tomatoes

1/4 cup diced sweet basil

2 cups sugar snap peas

1 cup diced red onion

1/2 cup extra virgin olive oil

1/4 cup white balsamic vinegar

kosher salt

pepper

1. Remove husks from corn, season with olive oil, salt and pepper.

2. Cut bell peppers in half, remove membranes and slice in quarters.

3. Grill corn and peppers over high heat.

before

4. Remove corn and pepper from grill and let cool.

after

5. Remove corn from cob with a knife.

6. Cut roasted peppers into 1/4 inch slices.

7. Slice cherry tomatoes in half.

8. Blanch sugar snap peas and cut in half

9. Mix together corn, peppers, cherry tomatoes, basil, sugar snap peas, and red onion.

10. Mix balsamic vinegar and olive oil. Add salt and pepper to taste. Toss all together with salad.

I use white balsamic vinegar from Trader Joe's, as this will not discolor the salad.

Comments

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