Strike Gold with this Vegetable Medley

Yukon Vegetable Bake

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.

Recipe Notes

  • Use yellow crookneck squash instead of zucchini.


  1. I just got the PC kernal cutter last week and haven’t had a chance to try it yet. I’m going to buy corn at the grocery today just so I can give it a try.:) This recipe looks good. I plan to try it!

  2. Hey, Kendra! Well, it looks like you got the Kernel Cutter just in time! 🙂

  3. chris Edwards says:

    Going try this week may replace white patato. With sweet patatos.

  4. kim Cleveland says:

    Tried zucchini for the first time last week so I decided to try this receipe. I enjoyed it. I added kosher salt and a little extra oil. To cut the baking time in half boil the potatoes first them cut and bake with the other ingredients. The fast has encouraged me to try a new vegetable and it was pretty good.

  5. This was Really good!!! I plan to continue using this recipe after the fast. 🙂