Italian Roasted Vegetables

• • • 1 large yellow or red onion
    • 1 yellow bell pepper
    • 1 red bell pepper
    • 1 green bell pepper
    • 3 zucchini
    • 3 yellow summer squash
    • 2 bunches asparagus spears
    • 8 ounces mushrooms
    • 1 carton grape tomatoes
    • ¼ cup olive oil
    • 2 tablespoons fresh rosemary, chopped
    • 8 cloves fresh garlic, finely minced
    • Salt and pepper, to taste

• • • Preheat oven to 450ºF.
    • Wash all produce.
    • Cut onion into large chunks.
    • Remove cores from bell peppers and cut into 1-inch pieces.
    • Slice zucchini and squash in half lengthwise, and then slice into ½-inch pieces.
    • Trim asparagus spears and slice into 1-inch pieces.
    • Cut mushrooms in half. Add cut vegetables to 2 large, rimmed cookie sheets.
    • Drizzle with olive oil and sprinkle with rosemary, garlic, salt and pepper.
    • Toss to coat and spread into an even layer.
    • Roast vegetables for 20 minutes.
    • Stir well.
    • Add grape tomatoes to the mix.
    • Continue roasting for an additional 10-25 minutes or until vegetables are crisp tender.
    • Serve warm.

Mexican Street Corn Pasta Salad

• • • 8 ounces miniature Farfalle or other short, shaped pasta, uncooked
    • 2 (15 ounce) cans grilled corn
    • 1 large avocado
    • 3 green onions, sliced thinly
    • ½ bunch cilantro, chopped
    • ½ fresh jalapeno, finely chopped
    • 1 (3 ounce) package cooked bacon pieces
    • ½ cup Queso Fresco, crumbled

• • • ½ cup real mayonnaise
    • 1 lime, zested and juiced
    • 1/8 teaspoon ground cumin
    • ¼ teaspoon paprika
    • ½ teaspoon chili powder
    • 1 teaspoon Sriracha or hot sauce
    • Salt and ground black pepper, to taste

• • • Cook the pasta according to package directions.
    • Drain and rinse under cold water.
    • Lay cooked pasta onto a sheet pan so that it can dry.
    • Open cans of grilled corn and drain well.
    • Peel and chop the avocado into small pieces, thinly slice the green onions, coarsely chop the cilantro, and very finely chop the jalapeno.
    • Crumble the cheese into small pieces.
    • In a large bowl combine the completely dry and cooled pasta, drained corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
    • In a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
    • Toss dressing with the salad until everything is well-coated.
    • Refrigerate for 20-30 minutes before serving.

Spicy Pineapple Mango Salsa

• • • 1 cup chopped peeled mango, about 2 mangoes
    • 1 fresh pineapple, peeled, cored, and cut into small pieces
    • ½ cup red onion, minced
    • ½ cup diced sweet red, orange, or yellow pepper
    • ¼ cup fresh cilantro, minced
    • 2 green onions, thinly sliced
    • 1 jalapeno pepper, finely chopped
    • 2 limes, juiced
    • Salt, to taste
    • Tortilla chips, for serving

• • • Combine diced mangoes, pineapple, red onion, sweet peppers, cilantro, green onions, and jalapeno.
    • Squeeze in lime juice and add salt.
    • Stir to combine.
    • Chill for at least one hour before serving with tortilla chips or on top of grilled chicken or fish.

Visit your local Brookshire Brothers for all your summer cookin' needs!

Recipe courtesy Kate Rudasill.