Charred Summer Vegetable Salad

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. 1

   Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.

2. 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. 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. 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. 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. 6

   Serve the salad with the remaining dressing alongside.

7. 7

   Enjoy!

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