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Roasted Zucchini Corn: A Delicious and Easy Summer Side Dish

Roasted Zucchini Corn: A Delicious and Easy Summer Side Dish
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★★★★★

5.2 from 15 reviews

Roasted Zucchini Corn is a simple, flavorful summer side dish combining tender zucchini rounds and sweet corn kernels roasted with vibrant bell pepper, red onion, and a blend of herbs and spices. Enhanced with garlic, balsamic vinegar, and optional Parmesan cheese, this colorful dish is perfect for barbecues or weeknight dinners and can be made vegan by omitting the cheese.

Ingredients

Scale

Vegetables

  • 3 medium zucchini, cut into 1/2-inch thick rounds
  • 2 ears of corn, kernels removed (about 1 1/2 cups)
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced

Seasonings and Oils

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Garnish

  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Prepare the Vegetables: Wash and slice the zucchini into 1/2-inch thick rounds. Remove the kernels from the corn cobs. Dice the red bell pepper, thinly slice the red onion, and mince the garlic cloves.
  2. Preheat Oven: Set your oven to 400°F (200°C) to get it ready for roasting the vegetables.
  3. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
  4. Combine Vegetables: In a large mixing bowl, add the zucchini rounds, corn kernels, diced red bell pepper, and sliced red onion.
  5. Add Garlic and Seasonings: To the bowl, add minced garlic, olive oil, balsamic vinegar, dried oregano, smoked paprika, and red pepper flakes if using. These provide depth and a smoky, slightly spicy flavor.
  6. Season with Salt and Pepper: Generously season the mixture with salt and freshly ground black pepper to enhance all the flavors.
  7. Toss to Coat: Mix thoroughly until all vegetables are evenly coated with the oil, vinegar, and spices.
  8. Spread on Baking Sheet: Arrange the vegetables in a single layer on the parchment-lined baking sheet, making sure not to overcrowd them to ensure even roasting.
  9. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through so the vegetables brown evenly and the corn becomes slightly charred.
  10. Check for Doneness: Test the zucchini by piercing with a fork; it should be tender with a slight caramelized edge.
  11. Transfer to Serving Dish: Carefully remove the baking sheet and transfer the roasted vegetables to a serving dish.
  12. Garnish: Sprinkle chopped fresh parsley on top, and if desired, add grated Parmesan cheese for an extra savory touch.
  13. Serve Immediately: Serve this delicious roasted zucchini and corn side dish warm alongside your favorite main course.

Notes

  • For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
  • You can substitute smoked paprika with regular paprika for a milder flavor.
  • If fresh parsley is unavailable, dried parsley can be used but add less as it is more concentrated.
  • Roasting time can vary slightly depending on your oven; keep an eye to prevent burning.
  • This dish pairs well with grilled meats, fish, or can be folded into a grain bowl for a light vegetarian meal.

Nutrition

Keywords: roasted zucchini, roasted corn, summer side dish, easy vegetable recipe, healthy side dish, vegetarian summer recipe

Find it online: https://servedbynora.com/roasted-zucchini-corn-a-delicious-and-easy-summer-side-dish/