Herbs and spices are packed with disease fighting phytonutrients while giving seasonal vegetables a big boost in flavor. This salad uses rosemary, but basil and cilantro are other delicious options that go well with vegetable salads and side dishes.
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
80
Calories% Daily Value*
2%
Total Fat 1.3g0%Saturated Fat 0.1g
Trans Fat 0g
0%
Cholesterol 0mg6%
Sodium 148mg6%
Total Carbohydrate 17.1g10%
Dietary Fiber 2.9gSugars 13.2g
Protein 2.8g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 4 servings
Preparation time: 5 minutes
Baking time: 12 minutes
Ingredients
- 3 ears of corn, kernels cut off
- 1 cup cherry or grape tomatoes
- ¼ cup diced onion
- ½ tsp extra virgin olive oil
- ½ tsp chopped fresh rosemary
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the corn kernels, tomatoes, and onion on a baking sheet. Drizzle with the olive oil, and then add the rosemary, salt, and pepper. Stir to coat the vegetables in oil and herbs.
- Bake for 12 minutes, stirring halfway through. The corn will soften and brown slightly, and the tomatoes will begin to burst. Serve warm.