Roasted Zucchini, Corn, and Basil

Yield: 4 servings


2 Tbsp Flying Olive Extra Virgin Olive Oil: Some suggestions: Choose an individual EVOO or divide between two: Butter, Basil, Tuscan Herb, Garlic, a Dipping Oil, or EVOO of Choice

1 shallot diced

2 cups fresh corn kernels, about 3 medium ears, or 1 ½ cups frozen corn

2 cup fresh zucchini, medium diced

2 Roma tomatoes, medium diced

1 Tbsp. Italian seasoning (I especially like McCormick’s Italian spice grinder)

2 Tbsp. Flying Olive 18 Year Traditional Balsamic Vinegar or Balsamic of Choice

Salt and pepper (This is especially good with our Salts of the Earth Mediterranean Memories, Arrabiatta di Roma, or Little Italy sea salts*)

2-4 Tbsp torn fresh basil leaves, if desired

2-4 Tbsp Shaved or grated Parmesan Cheese to sprinkle, if desired


Preheat the oven to 400 degrees. Brush the Flying Olive EVOO or combination of EVOO’s on a cookie sheet lined with foil. Toss the shallot corn, zucchini, and tomatoes into the pan and shake to distribute evenly. Season with Italian seasoning, salt, and pepper.

Roast at 400 degrees for 10-15 minutes until the corn and zucchini are tender. Some of the corn should be lightly golden but not brown. Remove from the oven and toss with the Flying Olive Balsamic Vinegar of choice, taste, and season with more salt and pepper. Return to the oven for 2-3 minutes. Serve with a sprinkling of the freshly torn basil and Parmesan, if desired.

Submitted by Barb L.

*Available in the Eastgate Store