Roasted summer vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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; grilled, and cut | |
| ; into 1/2-inch slices, 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.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 513 Calories (kcal); 57g Total Fat; (96% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9361 Converted by MM_Buster v2.0n.
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