The roasted veggies add a nice smokiness to a plain salad. Serve this salad just as veggies, or over a big bed of fresh spinach leaves. You can serve the salad as a side dish with grilled steak or fish. Or, try adding a poached egg to the salad.
The salad dressing I’ve used is nice and light, allowing the flavors of the veggies to shine. Feel free to use any dressing you like. You could also try my sweet and soy dressing for a little extra flavor.
For more detailed instructions on roasting a chile pepper, please see my guide on How to Roast a Chile Pepper. Also, check out my other roasted chile pepper ideas.
roasted vegetable salad
HERBED ORANGE DRESSING:
1 garlic clove, finely chopped
1 tablespoon white wine vinegar or cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons fresh herbs like parsley, basil, thyme, rosemary, finely chopped
Place all ingredients in a jar with a tight-fitting lid. Shake well. Serve immediately, or refrigerate up to 3 days. Take out of fridge about 5 minutes before use, and shake well again.
salt and pepper to season
2 medium zucchini, sliced lengthwise, about 1/2 inch thick
1/2 red onion, leave the root portion intact so that the onion holds together on the grill
1 red pepper
1 Anaheim chile
1-3 green onion(s)
1 ear corn, husked*
1/3 cup pine nuts, toasted
Sprinkle zucchini slices and red onion with salt and pepper. Over a grill on medium heat, place zucchini slices, red onion, red pepper, chile, green onions, and ear of corn.
Grill veggies until they begin to char, about 5 to 35 minutes, depending on the veggie. Take them off of the grill one by one once they’re done, and set aside.
Peel the charred blackened skin off of the red pepper and the Anaheim chile.
Cut corn kernels from cob into a large serving bowl. Chop all remaining veggies into slices or chunks, discarding seeds. Add all veggies to large bowl with corn.
Toss veggies gently with dressing, tasting for salt and pepper. Top with toasted pine nuts.
*Cook’s note: if you don’t have an ear of corn, you may use 1/2 cup of frozen corn. Place frozen corn in a dry skillet and toast over medium heat until the corn begins to brown.