Katie's Roasted Corn Salad (Pioneer Woman)

Hi! I'm Megan, the third contributer to the "Pioneer Woman" blog.

I actually made the Roasted Corn Salad a couple weeks ago for dinner. But I've had a few distractions in the past two weeks that prevented me from getting this written. One being this adorable little guy:

His name is Charley and my husband and I brought him home just two weeks ago. So while the Roasted Corn Salad was extremely simple to make, it took me significantly longer than I expected since I had to keep one eye on him at all times.

Here's the vegetable ingredients:

As I was picking these out at the grocery store, I was dreaming about picking all of these delicious vegetables straight from the garden. If you want to try this recipe I would highly recommend doing it during the summertime. Although, even in the wintertime it was amazing.

I used our cast iron grill pan to cook the corn, squash, onions and pepper. The recipe said to just cook them on the stove for approximately eight minutes, but I found that they weren't fully cooked, so I popped them in the oven on broil for a few minutes. That did the trick!

The next step was to mix up the delicious dressing!
Here are the ingredients:

Ree suggested to chop up the basil by cutting into the chiffonade (aka tightly rolled leaves). It gives you nice thin strips of basil. I've been cutting my basil this way for a while, but now I know the name! :)

The finished product was delicious. My brother even said he didn't really notice the squash and tomatoes (he's not a fan of those). We served it with tortilla chips and tacos, but I can imagine that it would be wonderful with steak or chicken.

COMING SOON: Hot artichoke dip. Yummmm.