Servings: Makes 8 servings
Ingredients 1/4 cup sherry vinegar2 tablespoons finely chopped fresh tarragon1 1/2 teaspoon Dijon mustard1/4 teaspoon salt1/8 teaspoon freshly ground pepper1/2 cup extra-virgin olive oil1 small butternut squash , cut into 1/4-inch dice2 medium yellow squashes , cut into 1/4-inch dice1 large yellow pepper , cut into 1/4-inch dice1 large red pepper , cut into 1/4-inch dice1 medium red onion , cut into 1/4-inch dice1 clove garlic , minced1 tablespoon extra-virgin olive oil2 ears fresh corn kernels or 1 cup frozen whole-kernel corn , thawed2 medium tomatoes , cut into 1/4-inch dice6 ounces mesclun
Preheat oven to 400°. In a blender at low speed, combine vinegar, tarragon, mustard, salt, and pepper. Add oil in a slow, steady stream. In a large bowl, toss squashes, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated. Spread vegetables on 2 large baking pans and roast 10 minutes, stirring once. Allow vegetables to cool.
If using fresh corn, cut kernels from cob with a sharp knife. Bring a 6-quart saucepan of water to a boil over high heat. Add fresh or frozen corn, return to a boil, and cook 30 seconds; drain. Transfer vegetables to a large bowl and add corn and tomatoes. Toss vegetables and greens separately with just enough vinaigrette to coat lightly. Arrange greens on plates, top each with vegetable mixture, and serve immediately.
235 calories, 15.6 grams fat, 2.1 grams saturated fat, 0 mg of cholesterol, 93 mg sodium, 24.4 grams carbohydrate, 4.7 grams fiber, 3.5 grams protein