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Fire-Roasted Vegetable Salad

Vegan • Gluten free • 2 hrs to make • Serves 6


3 ears Corn
1 Garlic clove
1 cup Mint, lightly packed fresh leaves
2 Onions, whole
2 Red bell peppers
2 Tomatoes, ripe
2 Yellow bell peppers
4 Zucchini, sliced lengthwise 1/2 in. thick, medium

Baking & Spices

3/4 tsp Kosher salt
1/2 tsp Pepper

Oils & Vinegars

1/2 cup Olive oil, extra-virgin
2 tbsp Red wine vinegar, high-quality
Laura Richner
Laura Richner • 1 year ago

Fire-Roasted Vegetable Salad

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