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.
Ingredients
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
Instructions
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.
