Best 4 Roasted Corn And Vegetable Salad Recipes
Indulge in a symphony of flavors with our Roasted Corn and Vegetable Salad, a culinary masterpiece that tantalizes your taste buds with its vibrant colors and textures. This delectable dish features an array of roasted vegetables, each carefully selected for its unique taste and nutritional value. From the succulent sweetness of corn to the earthy notes of bell peppers and zucchini, every bite is a journey through a garden of delights. The addition of juicy tomatoes, crisp cucumbers, and zesty red onions adds a refreshing crunch and a burst of tanginess that perfectly complements the roasted vegetables. Topped with a zesty dressing made with olive oil, lemon juice, fresh herbs, and a hint of honey, this salad strikes the perfect balance between tangy and savory, making it an irresistible side dish or a light and flavorful main course. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a healthy and satisfying side, our Roasted Corn and Vegetable Salad is sure to impress.
Let's cook with our recipes!
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
SUMMER ROASTED CORN SALAD
Oh my, this is a good 'un! We just loved this recipe and look forward to enjoying it all summer long.
Provided by Christine Hadden
Categories Other Salads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350.
- 2. Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
- 3. Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
- 4. Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
- 5. To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
- 6. Drizzle balsamic on just before serving.
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Tips:
- Choose fresh, seasonal vegetables: This will ensure the best flavor and texture in your salad.
- Roast the vegetables until they are slightly caramelized: This will bring out their natural sweetness and flavor.
- Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
- Don't overdress the salad: A little bit of dressing goes a long way. You want the flavor of the vegetables to shine through.
- Serve the salad warm or at room temperature: This is when the flavors are at their best.
Conclusion:
This roasted corn and vegetable salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its colorful vegetables and flavorful dressing, this salad is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
