As you know, I’ve been on a Bethenny Frankel kick lately. Here is yet another fabulously healthy recipe straight from her book…which by the way, if you’ve ever been on a diet and/or been thinking of going on a diet, her book Naturally, Thinis a must-read that will change the way you think about food and dieting.
Roasted Zucchini, Corn and Tomatoes
1 clove garlic, minced
1 tablespoon fresh shredded basil
2 medium zucchinis
½ cup pear tomatoes
1 corn on the cob
Cut zucchini into 1 inch pieces.
Cut pear tomatoes in half.
Remove corn from one ear.
Heat nonstick skillet over medium high heat and coat lightly with olive oil. Add zucchini and garlic and season with salt and pepper. Toss so garlic doesn’t burn.
After slightly golden brown, add corn and tomatoes. Cook until zucchini is tender.