Spicy Roasted Bell Pepper and Corn Salad

A vibrant salad of charred bell peppers and sweet corn, tossed with lemony herbs and a hint of heat for a refreshing garden-fresh side.

Cuisine: Mediterranean

Category: Salads

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 500g bell peppers
• 1 cup frozen corn
• 2 tbsp olive oil
• 2 cloves garlic
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp fresh parsley
• 1/4 cup feta cheese
• 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut 500g bell peppers into 1-inch strips. Toss with 2 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Spread on baking sheet.
2. Step 2: Roast for 20 minutes until peppers are tender and slightly charred, stirring once halfway.
3. Step 3: In a skillet over medium heat, cook 1 cup thawed frozen corn for 5 minutes until heated through.
4. Step 4: In a bowl, combine roasted peppers, cooked corn, 1 tbsp lemon juice, 2 tbsp chopped fresh parsley, and 1/4 cup crumbled feta cheese.
5. Step 5: Season with additional salt if needed and serve warm or at room temperature.