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.
Yield: 4 servings
Preparation time: 5 minutes
Baking time: 12 minutes
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
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.
Nutrition information for 1 serving (1/2 cup): Calories 80; Total Fat 1.3 g; Saturated Fat 0.1 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 148 mg; Carbohydrate 17.1 g; Fiber 2.9 g; Sugar 13.2 g; Protein 2.8 g