Yukon Vegetable Bake
1 pound Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
1 cup fresh corn kernels (about 2 ears)
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon dried basil
½ teaspoon salt
1/8 teaspoon pepper
1 cup thinly-sliced onion, sliced pole to pole (see Recipe Notes)
2 cups chopped zucchini, unpeeled, cut into ¼-inch rounds
2 cloves garlic, minced
Preheat oven to 425 degrees. Mix potatoes and corn in a large bowl. Add 1 tablespoon olive oil, basil, salt, and pepper. Stir well. Place on an 11 x 17-inch baking sheet. Bake about 25 minutes or until potatoes are tender, stirring halfway through cooking time.
When potatoes have about 5 minutes of cooking time remaining, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion slices and zucchini. Cook until vegetables are slightly browned. Stir in garlic, and cook about 30 seconds, stirring constantly so garlic doesn’t burn. Add potatoes and corn. Stir well, and cook another 5 minutes before serving.
- Use yellow crookneck squash instead of zucchini.