Charred Summer Vegetable Salad
Servings: 6 servings
Calories: 191kcal
Ingredients
- 5 tablespoons olive oil - divided
- 1 tablespoon sherry vinegar
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 cups fresh or frozen (and thawed) corn kernels
- 2 zucchinis - cut into ½-inch dice
- 1 red or yellow bell pepper - seeded, deveined, and cut into ½-inch dice
- 1 medium sweet onion - diced
- 1 clove garlic - minced
- 2 to matoes - seeded and diced
- ¼ cup fresh basil leaves - chopped
Instructions
- Make the dressing by whisking together 3 tablespoons oil with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Heat a large skillet over high heat for 5 minutes. Add 2 tablespoons oil and heat until it starts to smoke. Add the corn, zucchini, bell pepper, and onion and cook, stirring occasionally, until the vegetables are crisp-tender and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the dressing, stir to combine, then remove the skillet from the heat. Transfer the vegetables to a bowl and let cool.
- Once the vegetables have cooled to room temperature, add the tomatoes and basil. Stir to combine, and season to taste with additional salt and pepper, if needed. Can be served at room temperature or cold. If serving cold, cover with plastic wrap and refrigerate.
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 514mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1242IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg