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 also great options.

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

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the corn kernels, tomatoes, and onion on a baking sheet. Drizzle with the olive oil, then add the rosemary, salt, and pepper. Stir to coat the vegetables in oil and herbs.
3. Bake for 12 minutes, stirring halfway through. The corn will soften and brown slightly, and the tomatoes will begin to burst. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.