While I love Fall and am looking forward to the crisp weather, there is no need to say goodbye to the wonderful summer produce quite yet. I will miss fresh corn (does anyone else think that corn was especially delicious this summer?) and dark red, juicy tomatoes. To enjoy the summer vegetables one last time in all their glory, make this summer succotash. You can use it in so many ways. I served it with whole wheat pasta at room temperature with a dollop of fresh ricotta cheese. YUM! You can also top it with grilled fish or chicken, or just eat it as a side dish or meal all it’s own.
End of Summer Succotash
2 medium zucchini, diced
3 roma tomatoes, diced
3 ears corn, corn removed from cob
2 garlic cloves, chopped
1 teaspoon salt and pepper
2 Tbsp extra virgin olive oil
Preheat oven to 400 degrees. Put all the ingredients in a large shallow baking dish. Mix well. Roast in oven for 25 minutes until zucchini and corn get slightly browned. Enjoy!