Tuesday, July 29, 2008

Roasted Corn and Zucchini Salad

Farmer's market veggies are muy importante for this recipe.

2 small-to-medium zucchinis, chopped
kernels from 2 ears of corn
1-2 tbs olive oil
salt and pepper to taste
handful of chopped herbs: I use a combination of basil, parsley, chives, and oregano, but you can experiment :)

Toss the veggies with olive oil, salt and pepper. Spread on a baking sheet and roast in a 425-degree oven until the zucchini starts to brown and smell yummy (about 20-30 minutes or so). Give it a stir halfway through so the corn doesn't burn.

Let cool for a bit, then toss with the herbs. Tastes like summer!

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