Corn, potatoes, zucchini and basil

Doing less with more, or summer veggies in a tasty pile.

Serves 4-6

Ingredients

2 cobs of sweet corn, husks removed
4-6 potatoes, in bite size chunks
1/2 red onion, thinly sliced
2 zucchini and/or
500g green beans, sliced
2-3 stems of a basil bunch
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
salt and freshly ground black pepper

Method

What a pleasure meals can be when all the veg feels so self-sufficient.  At the moment I look at the veggie box and see so much local success to be appreciated without over complicating it.  Sweet corn cobs from the Mornington Peninsula, summer’s earthy potatoes and the last of the basil.  Fresh green beans or CERES zucchini, abundant and eager to please.

Soften with a little heat, combine with salt and pepper and olive oil, a squeeze of lemon and serve.  Here’s a dish from the summer harvest that is essentially just that – feel free to go all out with soft boiled eggs or sardines on toast if you’re inclined.

 

Thinly slice the red onion, combine with the dressing and set aside. Boil potatoes in salted water until just soft. While the potatoes are on, slice the zucchini and give them and the corn cobs a little coat of oil and a sprinkling of salt. Grill or barbecue the corn cobs and zucchini  until they are a slightly charred and are just reaching their most vibrant colour. Lay the corn on a board and gently slice the kernels off. If you are including some green beans you could pop them into the potato water for the last minute before draining the potatoes. Combine ingredients in a large bowl or plate, top with generous basil leaves and season with salt and freshly ground black pepper.

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