Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.

So dive on into this refreshing summer salad, packed full of flavour and easy to make!

The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.

And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!

This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.

Print

Roasted Summer Vegetable Salad

Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!

Course Salad

Cuisine American

Keyword vegetable salad

Author Jess

Ingredients

• 2 cobs of corn kernels cut off of the cob
• 1 small orange pepper cut into 1 inch pieces
• 2 cups of baby tomatoes variety of colours if you can find, halved
• 1/2 red onion cut into 1 inch pieces
• 1 small zucchini cut into halves
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 x 540ml can of chickpeas drained and rinsed
• Optional: 1/4 cup feta cheese crumbled

Dressing:

• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt
• pinch of pepper

Instructions

• Pre-heat your oven to 425F.  Line a large baking sheet with parchment paper and set aside.
• Prep your vegetables and add into a mixing bowl.
• Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
• Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
• While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
• Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
• Then drain and rinse your chickpeas and add to a salad bowl.
• When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).

The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.

This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!

Until the next cooking adventure,
Jess

The post Roasted Summer Vegetable Salad appeared first on Cooking in my Genes.

This is a salad is perfect for hot summer nights – packing for camping or a picnic – weekend barbeques OR pretty much anytime you crave a refreshing hit of vegetables.

I actually made this as a main dish for dinner and added barbequed chicken on the side but you can also serve it as a side or for lunch.

I’m fairly certain this is going to be a go-to for me this summer and I bet if you make it for your next get-together you’ll be a hit!

What are you waiting for?!

Prep time: 30 minutes
Equipment:  Large salad bowl or serving plate

Ingredients: (Recipe Serves 4 large servings for dinner or 6-8 as a side)

Salad:
1 cup cooked farro or your choice of grain (quinoa or a brown rice blend would work well too)
2 cups of kale, chopped
1.5 cups of chopped cauliflower
1/2 of a large cucumber, chopped into quarters
1 cup of baby tomatoes, chopped in halves
4 celery stalks, chopped
1/4 cup mint, chopped
1/2 cup almonds, chopped
1 cup arugula
1 avocado

Dressing:
3 tbsp olive oil
3 tbsp Dijon or grainy mustard
3 tbsp honey
6 tbsp white wine vinegar
salt & pepper to taste

Instructions:

Start cooking the farro (or your choice of grains).

While cooking, you can work on prepping the remaining ingredients.

For the kale wash, dab dry with a paper towel or throw in a salad-spinner to dry.

Chop & measure the cauliflower, cucumber, baby tomatoes, celery and mint. Put all ingredients into a large bowl

Roughly chop the almonds and set aside.  Measure out the arugula & set aside.

By this point your grains should be done cooking – I like to remove them to a plate or bowl by themselves to cool about 10 minutes before adding to the salad.

While the grains are cooling, make the dressing by adding all of the ingredients into a container with secure lid (I like using mason jars), shake liberally and adjust to your taste with salt & pepper.

NOW time to assemble the salad!

Add the grains into the bowl and pour the dressing over.  Mix until the salad is evenly dressed.

Next, add the almonds and toss.  Then top the salad with arugula along with avocado pieces for a lovely presentation.

Cook’s Note:  If you’re not going to serve right away, leave the almonds, arugula and avocado out. Add these elements just before serving.

Until the next cooking adventure,
Jess

The post Summer Vegetable & Grains Salad appeared first on Cooking in my Genes.