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Roasted potato and grilled vegetable salad in a glass bowl with a wooden heart serving spoon.
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5 from 1 vote

Roasted Potato and Grilled Vegetable Salad

Recipe shared from Chef Caroline Cazaumayou.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Roasted Potato and Grilled Vegetable Salad
Servings: 8 servings
Calories: 143kcal
Author: Kyle

Ingredients

  • 4 small zucchini, sliced lengthwise in half
  • 2 Tablespoons extra-virgin olive oil, divided
  • salt and freshly ground pepper , to taste
  • 1 teaspoon Herbes de Provence
  • 3 ears corn
  • 1.5 pounds Baby Dutch potatoes, diced
  • 4 ounces sun dried julienne cut tomatoes, drained, reserve the oil for later use (half of a 8.5 ounce jar or ¼ cup packed)
  • ½ cup fresh basil, julienned
  • ½ cup fresh parsley, chopped
  • 2 Tablespoons white balsamic vinegar, or white wine vinegar or rice vinegar

Instructions

  • Preheat oven to 425℉.
  • Toss the potatoes with the remaining 1 Tablespoon of olive oil and 2-3 Tablespoons of the sun-dried tomato oil and place on large baking sheet layered with parchment paper. (If you are doubling the recipe, use two sheets so the potatoes are not crowded and are in a single layer.)
  • Roast for about 45 minutes until the potatoes are soft and somewhat golden.
  • While the potatoes are roasting, preheat grill to medium heat.
  • Lay the zucchini on a plate and rub the 1 Tablespoon of olive oil all over each zucchini. Sprinkle the cut side of each one with the Herbes de Provence and salt and pepper.
  • Add the corn in its husk to the grill and cook for about 15 minutes, turning occasionally.
  • Add the zucchini to the grill and cook for 3 minutes on each side.
  • Once the zucchini is cool, cut into ½ inch pieces.
  • Once the corn is cool, peel the husk and remove the silk and then cut the corn from the cob.
  • Place the zucchini and corn on a baking sheet lined with parchment paper. (You do not have to do this step if you are serving the salad at room temperature.)
  • Reheat the zucchini and corn in the oven during the last 5 minutes before the potatoes are done. (Only do this step if you are serving the salad warm.)
  • Transfer the potatoes, corn and zucchini to a large bowl.
  • Add the sun-dried tomatoes, basil, parsley and vinegar.
  • Adjust seasonings and serve.

Notes

Gr8 Tips:
  • If you decide to serve this recipe at room temperature, there is no need to reheat the zucchini and corn.
  • To make this a pasta salad, replace the potatoes with your favorite pasta noodle and add some Feta cheese. 
Make Ahead Tip:
  • Prepare the salad following the directions above except at step 13, leave out the basil and parsley.
  • Cover and leave on counter until ready to serve.
    • If you are eating the salad warm, then heat in the oven for 10 minutes at 350℉ and then add the basil and parsley before serving.
    • If you are serving the salad at room temperature, just add the basil and parsley and serve.

Nutrition Information

Calories: 143kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 51mg | Potassium: 765mg | Fiber: 3g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 2mg
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