I feel like I didn’t have a chance to say good-bye to summer. One day it was in the 80’s and the next it was in the 60’s. I guess that’s what happens in the Midwest. I made this recipe as a farewell to delicious summer veggies. Sure you can make this all year around because we live in a world where you can get summer vegetables in the winter BUT you know the taste is always a bit off.
This recipe is seriously the easiest thing you could make. Ever. There are absolutely no ingredients except the vegetables themselves and a little salt and oil. One of the best things about eating food while in it’s prime season is that you just can’t beat the taste. This recipe just enhances and appreciates the true flavors of fresh vegetables. Feel free to use your favorite summer vegetables!
Roasted Summer Veggies
Serves 2 – 4
2 ears of corn, frozen corn will work
2 Roma tomatoes, cut into large chunks
1 avocado, cubed
Salt to taste
Preheat the oven to 400º F. Coat the corn and tomatoes in a little bit of olive oil and salt. Roast the corn and tomatoes for 15 – 20 minutes or until charred and they start to caramelize. Cut the kernels off of the corn cob. Toss the all the veggies together. DONE.
Fun fact: did you know that the main purpose of adding salt to food is to open up your taste buds to received the flavor of your food? It’s pretty fantastic.