Roasted Corn Salad

MMMMM! So fresh and so clean! (cook time=chill time)

• Ready In: 2 hrs 50 mins
• Serves: 12
• Yields: 6 cups

Ingredients

•  olive oil
• 8  ears corn
• 1  red onion, quartered
• 2  yellow squash, halved lengthwise
• 1  red bell pepper
• 2  medium tomatoes
• 1⁄2 cup olive oil
• 1⁄3 cup  balsamic vinegar
• 12  basil leaves, chiffonade
• 1  teaspoon kosher salt
• 2  garlic cloves, chopped

Directions

1. Heat grill pan (or outdoor grill), and drizzle with olive oil.
2. Place corn on grill and drizzle with olive oil.
3. Grill 2-5 min, until beginning to brown.
4. Drizzle onion with olive oil and grill until just tender.
5. Repeat with halved summer squash and bell pepper.
6. Allow vegetable to slightly cool after grilling.
7. Roughly chop onion, squash, and pepper.
8. Scrape corn kernels from cob.
9. Dice tomatoes and add to mix.
10. DRESSING:.
11. In separate bowl, pour olive oil and vinegar and whisk until combined,.
12. Add basil, salt, and garlic and whisk together.
13. Combine vegetables and dressing, stir to combine.
14. Serve with tortilla chips and crackers, or spoon on top of grilled chicken.
15. ENJOY!