Roasted Summer Vegetables
INGREDIENTS
1 zucchini - Cut into 1/4 in thick half Moons
1 Yellow Neck Squash - Cut into 1/4 in thick half Moons
12 Asparagus Spears- Trimmed
1 Cup Cherry Tomatoes
1 Ear of Corn Still on the cob
3 Garlic cloves - Minced
1 Lemon, juice and zest
½ Cup Cottage Cheese - Large Curd, Rinsed
1 Tbsp Olive Oil
1 Tbsp Basil- Finely Chopped
1 Tbsp Thyme -Finely Chopped
1 Tbsp parsley -Finely Chopped
1 Tsp Sea Salt
½ Tsp Black Pepper
NEXT LEVEL TIP:
Be sure to pay attention to the sizes of the different ingredients and the cook times, you want to leave the asparagus whole because it will cook more evenly with the cut up Zucchini and Squash.
DIRECTIONS
Preheat oven to 425 Degrees Fahrenheit, and Line a cooking sheet with aluminum foil.
In a Small Bowl combine Basil, Thyme, Parsley, and Zest of lemon, and mix together
In a large bowl combine Zucchini, Yellow Neck Squash, Asparagus, Cherry Tomatoes and Garlic.
Season the mixed Vegetables with Salt, Pepper and half of the Herb mixture, gently toss with the Olive Oil.
Cut the ear of corn in half lengthwise and place on the middle of the lined sheet tray.
Pour seasoned Vegetables over the corn and on to the sheet tray, then spread vegetables out into a single layer on sheet tray.
Place in oven and cook for 10-15 minute.
Remove from oven and let rest for 10 min.
Cut the corn off of the cobb and combine corn with vegetables, rinsed cottage cheese, half of the remaining herb blend and the juice from half of the lemon.
Check the seasoning and salt to taste or add more lemon if needed
Garnish with remaining herb blend, serve warm or cold.
NEXT LEVEL TIP:
Mix the juice of the lemon and the rinsed Cottage cheese together while the vegetables are roasting. This will allow the lemon juice to be absorbed into the cheese, giving you a less wet finished product, and keep that lemon tartness down but keep the brightness there.
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