Prep Time: 40 minutes
Make Again: Yes
Recipe Source: Me
This recipe was inspired by a Stuffed Zucchini Recipe from Cook's Illustrated. I find that recipe to be too much trouble, but I liked the flavors and idea of roasting the zucchini, so I came up with this instead.
NOTE: This recipe is very flexible and you can skip any ingredients you don't like or alter the amounts of the main ingredients to your tastes. You can use canned or fresh tomatoes and use either frozen or fresh corn.
I usually dice the potatoes, put in the oven, then continue prepping items because the zucchini doesn't need to cook as long as the potatoes.
Summer Chipotle Vegetables and Black Beans
1 lb red potatoes, 1/2" dice
4 medium zucchini, 1/2" dice
2 T. olive oil
1 small onion, finely diced
15 oz. petite diced tomatoes, or 2 tomatoes, diced; drained
1-2 chipotle chilis minced with some of the sauce
1 can of black beans
1 cup frozen corn, thawed, or fresh corn kernals cut off of cob
1-2 T. cilantro, minced
2 oz. shredded cheddar or pepper jack cheese (optional)
1. Preheat oven to 450.
2. Toss the potatoes with 1 T. of olive oil and a pinch or two of salt on a jelly roll pan and put in oven. Roast for 30 minutes, until browned and cooked through. Toss once or twice with a spatula.
3. Toss the zucchini with 1/2 T. of olive oil and a pinch of salt on a second jelly roll pan. Rost for 20-25 minutes until zucchini is browned. Toss during cooking.
4. Meanwhile, saute onion in 1/2 T. of olive oil over medium heat, until softened, 5-10 minutes. Add chilis and sauce and saute for 30 seconds. Add tomatoes, and cook until liquid evaporates.
5. Add corn with tomatoes if cut off of cob. Otherwise add now with the black beans, and heat through.
6. If room in pan, add in roasted potatoes and zucchini when done. Otherwise, mix in a large bowl. Season with salt and pepper to taste. Add minced cilantro and toss. Serve.
7. Top with shredded cheese if desired.