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Roasted Pepper Salad

Recipe from Full Belly Farm


1/2 lb Jimmy Nardello peppers
3 ears of corn with kernels removed
3 tbsp white balsamic vinegar
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh basil


  1. Remove the stems and seeds from the peppers. Preheat the broiler.
  2. Place peppers, skins up, in an oiled, shallow baking pan.
  3. If you wish, you can lightly oil the peppers as well.
  4. Broil them 2 inches from the heat until softened.
  5. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1⁄4 inch strips.
  6. Add the uncooked corn kernels.
  7. To complete the salad, toss together the remaining ingredients and let stand, covered, one hour to allow flavors to develop.