Name: Roasted Corn and Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil, divided - 4 tablespoons; Corn, in husks, soaked in water 10 min. - 4 ears; Greek seasoning (such as Cavender's®), divided - 1 tablespoon; Ground black pepper - ½ teaspoon; Zucchini, halved lengthwise and seeded - 1 medium; Red bell pepper, quartered and seeded - 1 medium; Jalapeno pepper, sliced in half lengthwise and seeded - 1 medium; Chopped fresh cilantro - ¼ cup; Lime juice - ¼ cup; Salt - ¼ teaspoon; Avocados, diced - 2 medium

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Corn and Vegetable Salad

1. Olive oil, divided - 4 tablespoons

2. Corn, in husks, soaked in water 10 min. - 4 ears

3. Greek seasoning (such as Cavender's®), divided - 1 tablespoon

4. Ground black pepper - ½ teaspoon

5. Zucchini, halved lengthwise and seeded - 1 medium

6. Red bell pepper, quartered and seeded - 1 medium

7. Jalapeno pepper, sliced in half lengthwise and seeded - 1 medium

8. Chopped fresh cilantro - ¼ cup

9. Lime juice - ¼ cup

10. Salt - ¼ teaspoon

11. Avocados, diced - 2 medium

How to cook deliciously - Roasted Corn and Vegetable Salad

1. Stage

Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.

2. Stage

Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.

3. Stage

Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.

4. Stage

Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.

5. Stage

Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.