Make sure the potatoes are not touching and are sliced portion up. Line a baking sheet with aluminum foil and place potatoes on top.Slice potatoes in half and toss them with the olive oil, pepper, garlic, and rosemary leaves.Preheat oven at 400 degrees Fahrenheit.Two pounds of small potatoes (you can use different types of potatoes for interest).Here is an easy take on potatoes you can try instead of a baked potato or french fries. Top the corn salad with feta cheese and more fresh herbs to your liking.Toss the corn kernels, halved cherry tomatoes, diced zucchini, and dressing together in a large bowl.Whisk together the dressing ingredients: remaining 2 Tbsp olive oil, minced garlic, lemon juice, vinegar, basil, chives, and the remaining salt and pepper.Grill the zucchini for a few minutes on each side, until softened and charred with grill marks.Brush both sides of the zucchini slices with some of the olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.While the corn is grilling, slice the zucchini into long strips.If you like a char on the kernels, take it out of the husks after the corn is done and quickly char on the grill. Rotate the corn halfway through grilling. Keeping the husks on the corn prevents the kernels from getting tough. Heat the grill on high and grill the corn with the husks on for 10-15 minutes or until the corn is tender.This is also a great side with shrimp tacos! Ingredients This grilled corn salad has fresh zucchini, cherry tomatoes, and creamy feta cheese. Grilled corn in the summer–is there anything better? Let’s use that as the base for a lemony, crunchy salad that is bursting with color and great nutrition.
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