Tomato Slabs w/Roasted Corn, Peperonata + Herb Salad

Name: Tomato Slabs w/Roasted Corn, Peperonata + Herb Salad
Ingredients: 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); 1 cup [25 g] herb leaves (parsley, basil, cilantro, mint, tarragon, chives, or a mix); Salt; 1 cup (8 oz [225 g]) corn kernels; 1 cup [225 g] Peperonata; 1 cup (5 oz [150 g]) green chickpeas; Olive oil

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Olive oil
1 cup (8 oz [225 g]) corn kernels

Gluten-free
Vegan

Method

Heat a large glug of olive oil in a frying pan over high heat. Roast the corn with a few pinches of salt until cooked and starting to caramelize, about 7 minutes. Add the chickpeas and cook in the pan with the corn until bright green, about 3 minutes. Adjust the seasoning as desired.

Transfer to a serving dish. Top with the warm or room temperatur