Savory Roasted Zucchini And Corn
A vibrant and delicious dish showcasing seasonal vegetables, combining tender zucchini and sweet corn roasted to perfection.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Vegetables
- 2 medium Zucchini Diced into bite-sized pieces.
- 2 cups Fresh Corn Either harvested from the cob or frozen.
Oil
- 2 tablespoons Olive Oil Extra virgin for best flavor.
Seasonings
- 3 cloves Garlic Minced.
- 1 teaspoon Salt Sea salt, or to taste.
- 0.5 teaspoon Black Pepper Freshly ground.
Garnish
- 0.25 cup Fresh Herbs Chopped parsley or basil.
- 1 whole Lemon Juice to drizzle before serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the zucchini, then slice into even-sized pieces.
- If using fresh corn, cut the kernels off the cob. If using frozen corn, add directly to the bowl.
- In a large mixing bowl, combine zucchini and corn.
- Add minced garlic, olive oil, salt, and pepper to the bowl. Toss to coat evenly.
- Line a baking sheet with parchment paper and spread the vegetable mixture in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Once roasted, remove from the oven and allow to cool slightly.
- Drizzle lemon juice over the vegetables and sprinkle with fresh herbs before serving.
- Serve warm as a side dish or light main course.
Notes
This dish can be customized with additional vegetables or spices to suit your taste.