Roasted Corn and Zucchini Summer Salad (Edit recipe)

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This salad makes for the perfect summer side dish or light meal! Add in avocado, protein of choice or some feta for a extra boost of flavor!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 cups Frozen Corn
2 whole Zucchini, diced
1 cup Cherry Tomato, halved
.25 cup Cilantro
2 Tbsp Olive Oil
1 Tbsp Lime Juice
1 pinch Salt and Pepper
.25 tsp Paprika
0.25 tsp Garlic Powder

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven: to 400°F (200°C).
Prepare the vegetables: Brush the corn with a bit of olive oil and place it on a baking sheet. Add the diced zucchini to the baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the vegetables: Roast in the oven for about 20-25 minutes, turning the corn occasionally, until the vegetables are tender and slightly charred.
Assemble the salad: In a large bowl, combine the roasted corn, zucchini, green onion, cherry tomatoes, and cilantro
In a small bowl, whisk together the remaining olive oil and lime juice. Pour over the salad and toss to combine.
Add the fresh herbs and gently mix. Top with feta cheese or avocado if desired. Enjoy the salad warm or chilled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	8 g
Carbohydrates:	20 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.