Oven Roasted Edamame Salad

from ButterYum

makes 4 servings

Ingredients

• • 10 ounces shelled edamame (if frozen, thaw)

  • 1 medium red bell pepper, sliced into small matchsticks

  • 1/2 cup corn kernels

  • 2-3 scallions, sliced (white and green parts)

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil

  • 1 tablespoon red wine vinegar

  • 1/4 cup chopped fresh basil

Directions

• 1. Preheat oven to 400F.

  2. Place edamame, bell pepper, corn, scallions, and garlic on half sheet pan.

  3. Add 1 tablespoon olive oil, salt, and pepper to veggies; toss to coast.

  4. Spread vegetables out into a single layer on sheet pan and roast for 15-20 minutes.

  5. When vegetables have cooled to room temperature, stir in remaining 1 tablespoon olive oil, red wine vinegar, and chopped fresh basil. Serve at room temperature or chilled.