Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes - BigOven 181057

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

Ready in 40 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes"

Share it:

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes


Ingredients

Are you making this? 
1 ear fresh corn; in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red; yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 cloves Garlic; finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Original recipe makes 6 Servings

Servings  

Preparation

Tip: Roast the corn while you roast the potatoes.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

nutrition information (per serving):

Size: based on six servings; Calories (kcal): 290; Fat (kcal): 17; Fat Calories (g): 150; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 32; Polyunsaturated Fat (g): 2; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Credits

Added on Award Medal
Calories Per Serving: 16 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Tasty and simple. Great way to use best of the summer produce.
Ljarmitage 3 years ago
[I posted this recipe.]
MosheP 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free