Roasted Corn and Zucchini with Spicy Tomatoes Recipe

Roasted Corn and Zucchini with Spicy Tomatoes Recipe

  • 2 cups Market Pantry™ frozen gold and white corn
  • 1 small zucchini, chopped
  • 1 (10 ounce) can Market Pantry™ medium spicy diced tomatoes, well drained
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1/4 cup chopped fresh cilantro
  1. Heat oven to 425 degrees F.
  2. Spread corn, zucchini and tomatoes on 15×10-inch baking pan with sides. Drizzle with olive oil; toss to coat. Sprinkle with taco seasoning; toss to coat. Spread vegetables evenly in pan.
  3. Bake 20 to 25 minutes or until corn and zucchini begin to brown. Just before serving, sprinkle with cilantro.
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