Pan-Roasted Cherry Tomatoes With Zucchini And Corn

Pan-Roasted Cherry Tomatoes With Zucchini And Corn Author: Canadian Living Credits: Pan-Roasted Cherry Tomatoes With Zucchini And Corn

This deliciously saucy combination of late-harvest vegetables is delicious as a side with just about any grilled or roasted meat, or spooned over your favourite hot cooked pasta.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 cups cherry tomatoes
  • 1 zucchini cut into 1-inch pieces
  • 1/2 cup fresh or frozen and thawed corn kernels
  • 1 clove garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pinch granulated sugar
  • 1 pinch hot pepper flakes
  • 2 green onions sliced
  • 2 teaspoons cider vinegar

Method

In large skillet, heat oil over medium-high heat; fry tomatoes, zucchini, corn, garlic, paprika, oregano, salt, sugar, hot pepper flakes and green onions, stirring occasionally, until tomatoes are shrivelled and zucchini is tender, about 5 minutes. Stir in vinegar.

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Pan-Roasted Cherry Tomatoes With Zucchini And Corn

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