Raw corn might be my new obsession. It has a cool crispy crunch that makes this Summer Squash Salad irresistible. This salad goes well with just about anything during the summer, but you better believe I'm firing up the grill and serving it with some ribeyes.
2 medium onions
1 pint cherry tomatoes
4 shucked raw ears of corn
1 bunch parsley
2 tbs Tessemaes Lemon Garlic Dressing
Olive Oil-Salt & pepper to taste
Preheat oven to 425 degrees.
Slice zucchinis, squash, and onions.
Add sliced veggies and cherry tomatoes to a roasting pan, toss in olive oil and salt and pepper-Roast on 425 for 20 minute.
While roasting, finely chop parsley bunch.
Once the veggies are finished, add roasted veggies to a large salad bowl.
Combine with shucked corn, parsley, and drizzle Lemon Garlic Dressing .
Zest lemon and toss everything together.