Roasted Potato Salad with Bell Peppers, Roasted Corn, and Tomatoes

From Fine Cooking

Ingredients

• 1/4 cup plus 1 tsp. extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 cups red, yellow, or orange cherry tomatoes (or a combination), halved

• 1/2 red bell pepper, cut into 1/4-inch dice

• 1/2 green bell pepper, cut into 1/4-inch dice

• 1/2 small red onion, cut into 1/4-inch dice

• 1/2 yellow bell pepper, cut into 1/4-inch dice

• 1/2 cup chopped fresh basil

• 2 small cloves garlic, finely chopped

• 1 recipe Simple Roasted Potatoes

• 3 Tbs. red-wine vinegar

Tip: Roast the corn while you roast the potatoes.

Directions

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.