Description
Edamame are nutritious and delicious. For this recipe I roasted them in the oven with a few other vegetables to sweeten them up, then I added a touch of oil, vinegar and fresh basil. Fantastic served at room temperature or chilled.
Ingredients
- 10 ounces, weight Shelled Edamame (if Frozen, Thaw)
- 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Sliced Into Small Matchsticks
- ½ cups Corn Kernels
- 3 whole Scallions, Sliced (white And Green Parts)
- 1 clove Garlic, Minced
- 1 Tablespoon Olive Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Red Wine Vinegar
- ¼ cups Chopped Fresh Basil
- 10 ounces, weight Shelled Edamame (if Frozen, Thaw)
- 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Sliced Into Small Matchsticks
- ½ cups Corn Kernels
- 3 whole Scallions, Sliced (white And Green Parts)
- 1 clove Garlic, Minced
- 1 Tablespoon Olive Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Red Wine Vinegar
- ¼ cups Chopped Fresh Basil
Preparation
Preheat oven to 400 F. Place edamame, bell pepper, corn, scallions, and garlic on a half sheet pan. Add the first amount of olive oil, salt, and pepper to veggies; toss to coast. Spread veggies in a single layer on sheet pan and roast for 15-20 minutes. Remove from oven and allow to cool.
When veggies are cool, stir in remaining amount of olive oil, red wine vinegar and chopped fresh basil. Serve at room temperature or chilled.
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