Sheet-Pan Roasted Zucchini, Corn and Tomatoes

Sheet-Pan Roasted Zucchini, Corn and Tomatoes

Makes: 4 servings

8 medium zucchini (yellow and green), cut into 1/2-inch slices

3 tablespoons olive oil or grapeseed oil

Salt and black pepper, to taste

2 ears corn, husked and shucked

1/2 cup grape or cherry tomatoes

2 tablespoons finely chopped basil

1. Heat the oven to 425 degrees.

2. Line a sheet pan with parchment paper. Arrange the zucchini slices on the sheet pan. Drizzle over the oil, and season with salt and pepper. Mix with a spatula until evenly coated.

3. Roast the zucchini for 25 minutes, turning halfway through so they will evenly cook. Add the corn kernels and roast another 10 minutes or until the vegetables are slightly brown. Add the tomatoes and roast another 5 to 8 minutes or until tomatoes begin to collapse. Sprinkle chopped basil over the medley, mix together and taste for seasoning. Serve immediately.