SUMMER SEASON KALE SALAD WITH LEMON BASIL VINAIGRETTE

Preheat oven to 425 F. Add red bell pepper, zucchini, and frozen fire-roasted corn to a baking sheet, drizzle with olive oil and a sprinkle of salt, and bake for 25-30 minutes until veggies are soft on the inside and just charred on the outside. Roughly chop your kale and add to a big bowl. Add a small drizzle of olive oil and a pinch of salt, and massage with your hands to break down the fiber and get the kale nice and soft. Prepare your dressing by adding basil leaves, finely diced shallot, minced garlic cloves, 2 tbsp olive oil, 1.5 tbsp red wine vinegar, and the juice of 1-2 lemons to a high speed blender or food processor. Pulse/blend until smooth. Taste and adjust as needed (i.e., more lemon, or more olive oil). Season with salt, if needed. When veggies are done, add them to the bowl with the kale along with white beans and the goat cheese. Drizzle on the dressing (use a little over half, save the rest for later, or use it all!).