Daylight is shrinking around here. No doubt, fall is on the approach. Tell that, however, to all the summer squash, sweet corn, and multi-colored peppers that currently overflow local farmers market stands. The veg surplus proves perfect for early fall cooking inspiration.
Whenever I fire up a grill, I add slabs of squash, whole peppers, thick slices of onion, and eggplant to render them tender for handy meal additions. Grilling vegetables adds the golden flavors of cooking over fire.
Likewise, assorted vegetables drizzled with fruity olive oil and roasted in a hot oven transform into beautiful dinner sides or the start of many meals.
A combination of mild-tasting and vibrantly colored green zucchini and yellow squash makes a great base for a sheet pan veggie roast. These tender summer squashes (those squashes harvested when the rinds are still tender and edible) make a terrific filling for tacos, the start of a brunch frittata, or a delectable addition to salads and sandwiches. Add spicy peppers and garlic for a pop of flavor. Fleetingly, beloved sweet corn contributes sweetness and crunch. Garden fresh herbs offer brightness.
In the recipe that follows, when ordinary zucchini is in abundance, be sure to select specimens small enough to be tender and juicy for the best flavor and texture. Of course, feel free to swap in patty pan squash or pale green round or oval-shaped Mexican-style tatume squash (also known as calabacita) for the zucchini or yellow squash. You’ll need 1 1/4 to 1 1/2 pounds in all for four generous servings.
As for the peppers, poblanos add a rich green flavor and a modicum of spice we welcome everywhere. Sweeter, less spicy red poblanos taste stellar here, as do colorful bell peppers in any combination with no piquancy. Whole shishito peppers add their own flair.
Sweet corn, sliced off the cob, counters any of the pepper’s heat. I love the flavor blend of corn paired with poblano peppers so popular in Mexican cooking. Add roasted green salsa and a dash of cream for a classic combination.
Sheet Pan Roasted Zucchini, Peppers, and Corn
This recipe doubles easily; be sure to use roasting pans large enough to avoid overcrowding the vegetables.- 1 medium-sized yellow squash (12 ounces), ends trimmed
- 1 medium-sized zucchini (12 ounces), ends trimmed
- 1 or 2 small poblano peppers, cored, seeded
- 3 tablespoons olive oil
- Salt, freshly ground black pepper to taste
- 2 ears sweet corn, shucked, kernels removed from cobs, about 1 1/2 cups
- 2 green onions, trimmed, thinly sliced
- 2 small cloves garlic, finely chopped
- 2 or 3 tablespoons minced fresh cilantro or parsley
- 1/4 cup roasted tomatillo or green salsa, optional
- 2 to 4 tablespoons heavy whipping cream, optional
Roast, stirring once or twice until vegetables are crisp-tender, about 20 minutes. Stir in corn, green onions, and garlic. Cook, stirring once, until vegetables are golden, about 10 minutes. (If desired, put roasting pan 6 inches from a heated broiler for 1 to 2 minutes to brown vegetables.)
Stir in salsa and cream, if using. Serve hot, garnished with herbs.
Storage Note: Mixture can be cooled and refrigerated in a covered container for up to several days. Enjoy at room temperature or warm gently in the microwave oven.
