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–+ servings

Yukon Vegetable Bake

4.50 from 2 votes
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Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Use yellow crookneck squash instead of zucchini.
  • Serve with Grilled Portabello Steaks or Tahini Wild Rice Cakes.
  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.