Roasted Corn and Vegetable Salad Recipe

Recipesfull introduces to you: BBQ and Grilling Recipes. (Roasted Corn and Vegetable Salad Recipe). This lovely salad captures the best of vegetables and doesn't heat up to kitchen!

Brief

Prep 10 mins

Cook: 10 mins

Additional: 10 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Roasted Corn and Vegetable Salad Recipe

Ingredients

4 tablespoons olive oil

divided

4 ears corn

in husks

soaked in water 10 min.

1 tablespoon Greek seasoning (such as Cavender's®)

divided

½ teaspoon ground black pepper

1 medium zucchini

halved lengthwise and seeded

1 medium red bell pepper

quartered and seeded

1 medium jalapeno pepper

sliced in half lengthwise and seeded

¼ cup chopped fresh cilantro

¼ cup lime juice

¼ teaspoon salt

2 medium avocados

diced

Tips

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Nutritional Information

Roasted Corn and Vegetable Salad Recipe

Servings Per Recipe:4

Calories: 385.7

% Daily Value *

Protein: 6.1g 12%

Carbohydrates: 31.8g 10%

Dietary Fiber: 10.8g 43%

Sugars: 6g

Fat: 29.6g 46%

Saturated Fat: 4.2g 21%

Vitamin A Iu: 1574.9IU 32%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.5mg 33%

Vitamin C: 69.5mg 116%

Folate: 155.7mcg 39%

Calcium: 29.1mg 3%

Iron: 1.6mg 9%

Magnesium: 77.5mg 28%

Potassium: 987.6mg 28%

Sodium: 529.5mg 21%

Thiamin: 0.4mg 35%

Calories From Fat: 266.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.