Ingredients:
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling OR red potatoes, cut into 1 inch pieces
2 1/2 tbsp. olive oil, divided
2 tbsp. chopped fresh rosemary OR fresh basil
2 tbsp. apple cider vinegar
2 tbsp. whole grain Dijon mustard
1/2 tsp. Tabasco sauce
3/4 tsp. salt
1/2 tsp. pepper
Cooking spray
3/4 cup vertically sliced red onions
3/4 cup diced zucchini
1 cup cherry tomatoes, halved
Directions:
Preheat to 425 degrees. Place corn and potatoes on a baking sheet. Drizzle vegetables with 1 tablespoon of oil; toss to coat. Bake at 425 degrees for 30 minutes or until potatoes are tender. Place mixture into a large bowl. Combine herb and next five ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add the remaining 1 1/2 tablespoons of oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Makes 6 servings. Serving Size = 1 cup. WW: 4 points
Recipe by: www.cookinglight.com
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