Summer Roasted Salad



  1. Preheat oven to 400˚F.

  2. Half the potatoes and dice the red and green bell peppers.

  3. In a large bowl, toss potatoes, bell peppers, cumin, chili powder, salt, pepper, and olive oil. Mix until evenly coated.

  4. On a baking tray, spread the vegetables in a single layer. Leave space in the middle. In the middle, place the corn on the cobs, with the husks still on.

  5. Bake for 30 minutes. Remove corn and set aside. Toss the remaining vegetables on the tray and place back in the oven for another 10 minutes or until the potatoes are fork tender.

  6. While the vegetables are cooking, remove the husks and slice off the kernels.

  7. When vegetables are done, mix in the corn and garnish with green onion. Serve and enjoy!

Original source: Aberdeen’s Kitchen