Ingredients
- 2 teaspoons Cooking spray orolive oil
- 2 Russet potatoes* washed and diced 1”
- 1 large yellow pepper quartered, seeded and sliced 1/2”
- 2 medium zucchini halved lengthwise and sliced 1/2
- 1 medium yellow squash halved lengthwise and sliced 1/2”
- 1 medium Vidalia onion halved lengthwise and sliced 1/2”
- 2 ears fresh corn cut from the cob
- 1 3 oz. pkg. moist-style julienne-cut sundried tomatoes
- 1 shallot halved lengthwise and sliced
- 1/4 cup chopped fresh chives
- 1 tablespoon finely chopped fresh thyme
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon Sea salt
- 1 tablespoon extra virgin olive oil
- 1/3 cup chiffonade fresh basil
Servings:
Units:
Instructions
- Preheat oven to 400 degrees F. Spray a 10” X 14” ceramic baking dish with cooking spray. Alternately, spread baking dish with 2 teaspoons olive oil. Mix together potatoes, yellow pepper, zucchini, yellow squash, onion, corn, sundried tomatoes, shallot, chives, thyme, pepper and salt in a large bowl. Drizzle with oil, mix together and add to prepared baking dish. Bake for 40 minutes, stirring every 10 minutes.
- Remove from oven, cool for 5 minutes and stir in basil. Serve warm or at room temperature.
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