Wisconsin-Grown Roasted Corn and Potato Salad
Makes 4 servings
1 pound red baby potatoes, halved
1 red bell pepper, cut into large dice
½ head of purple cauliflower (or white), broken into small florets
¼ cup plus 1 tablespoon olive oil (divided)
Salt and pepper to taste
1 ear of corn in the husk
Juice and grated zest of 1 lemon
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoon chopped fresh dill
2 tablespoons chopped flat-leaf parsley
¼ cup sour cream
2 tablespoons mayonnaise
½ medium red onion, diced
Preheat oven to 400 degrees.
In a large bowl, toss potato halves, red bell pepper and cauliflower with 1 tablespoon olive oil and salt and pepper to taste. Spread on a parchment-lined baking sheet in a single layer.
Place ear of corn (still in the husk) on a separate baking sheet.
Place the first baking sheet on middle rack of preheated oven and the sheet with the corn on the lower rack. Roast 30 minutes.
Remove corn from oven and continue roasting potatoes, pepper and cauliflower 30 more minutes, or until potatoes are tender. Meanwhile, remove husks from corn and cut kernels of the cob.
In a small mixing bowl, whisk together remaining ¼ cup olive oil, the lemon juice and zest, garlic, mustard, dill, parsley, sour cream and mayo. Add salt and pepper to taste.
Place all the roasted vegetables in a large bowl. Add red onion. Drizzle some of the dressing over vegetables. Toss to combine.
Store leftovers in a covered container in refrigerator.