Recipe courtesy of Bill Telepan
Roasted Summer Vegetable Salad
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
1 ear corn - grilled, shucked, and cut off the cob
1 red pepper -- roasted, peeled, and cut into a 1/2-inch dice
1 tomato -- grilled, peeled, seeded, and cut into a 1/2-inch dice
2 zucchini or other summer squash -- cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons white wine vinegar
2 ounces extra virgin olive oil
Salt and pepper
Directions
- Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.
