Summer Sweet Corn and Zucchini with Homemade Basil Ranch
This summer sweet corn and zucchini recipe is PERFECT for summer grilling. The char on the zucchini and creamy basil ranch make it drool worthy. This can be served as a side dish or served stand alone. I love to pair it with a protein. Because this recipe is more extravagant than your average veggie side dish, I tend to serve it when we have company over for dinner. It takes a bit more effort than just placing corn on the grill but I promise its worth it!!
Servings 4 people
Ingredients
- 1 larg Zucchini
- 1 Red potato
- 2 ears Sweet corn sliced off the cob
- 1-2 tbsp Avocado oil
- ΒΌ tsp each Seasoning salt, pepper, garlic powder
Instructions
- Thinly slice zucchini and potato.
- Cut corn off the cob if necessary.
- In a bowl add sliced potatoes, zucchini, corn, and 1 tsp of avocado oil. Toss until coated
- On a baking sheet (one you don't mind ruining on the grill that does NOT have non-stick coating because this will go directly on the grill) layer the vegetables.
- The order of layering is potatoes, zucchini, then corn. The potatoes take longer to cook that's why they are laid first.
- Season with salt, pepper, garlic powder
- Grill on medium for about 20 min or cook in the oven at 350 for 20 min.