Sunday, August 21, 2011

Summer Vegetable Toss

This vegetable toss is super simple and lets late summer vegetables shine. Because the emphasis is on the produce, it is important to get the best possible ingredients. A local farmer’s market is likely to have the juicy, vine-ripened tomatoes and sweet ears of corn that make this dish pop.

1 tablespoon extra virgin olive oil
3 ears corn, husked and kernels cut off
2 cups chopped tomatoes
1 small zucchini, shredded
3 scallions, chopped
2 cloves garlic, minced
¼ tsp salt
¼ tsp pepper
1 cup chopped parsley
1 lemon wedge

Heat a tablespoon of oil in a sauté pan over medium heat. Add the corn, tomatoes, and zucchini shreds and sauté for a minute. Add the scallions, garlic, salt and pepper, and cook for about 4 more minutes or until the corn is cooked through. Throw in the parsley and stir. Drizzle lemon juice over the vegetables.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...