Roasted Zucchini, Corn and Tomatoes
 
Ingredients:

• Mince 1 clove garlic
• 1 T fresh shredded basil
• Cut 2 medium zucchini into 1" pieces
• Cut 1/2 C pear tomatoes in half
• Remove corn from 1 ear
  
  Heat nonstick skillet over medium high heat and coat lightly with olive oil. Add zucchini, 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. Add 2 T shredded basil just before serving.