Best Roasted Summer Vegetable Salad Recipes

Roasted Summer Vegetable Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

1 ear corn - grilled, shucked, and cut off the cob
1 red pepper -- roasted, peeled, and cut into a 1/2-inch dice
1 tomato -- grilled, peeled, seeded, and cut into a 1/2-inch dice
2 zucchini or other summer squash -- cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons white wine vinegar
2 ounces extra virgin olive oil
Salt and pepper

Steps:

Roasted Summer Vegetable Salad with Ricotta image

Provided by Inspired Taste

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

3 medium tomatoes, cut 1/4-inch slices
2 medium zucchini, cut 1/4-inch slices
2 medium yellow summer squash, cut 1/4-inch slices
1 medium red or yellow bell pepper
1 teaspoon chopped fresh thyme leaves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets.
Bake 20 to 25 minutes or until vegetables are tender.
Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving