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Charred Summer Vegetable Salad

Name: Charred Summer Vegetable Salad
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons; 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces; 1 red onion, quartered, root left intact; 2 ears corn, husked; ¼ cup olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 cups baby arugula; 1 cup cherry tomato, halved; ½ cup crumbled goat cheese; ½ cup extra virgin olive oil; ¼ cup fresh lemon juice; ½ cup fresh basil leaves; 1 tablespoon honey; ¼ teaspoon ground black pepper; ½ teaspoon kosher salt; 1 small clove garlic, peeled

By Tasty50 min4 servings

This creamy, fresh, and tangy summer salad will be your new favorite side dish. It features char-broiled vegetables tossed with baby arugula, goat cheese, and fresh cherry tomatoes.

Instructions

1
Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
2
On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
3
Broil the vegetables for 8–10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
4
While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
5
Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
6
Serve the salad with the remaining dressing alongside.
7
Enjoy!