Recipe courtesy of Bill Telepan

Roasted Summer Vegetable Salad

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  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.