2 tablespoons olive oil
1 tablespoon minced fresh thyme leaves
1/4 teaspoon salt
2 medium fresh corn-on-the-cob, cut into 2-inch pieces
1 medium zucchini, cut in half lengthwise and then into 1/2-inch pieces
1 medium yellow summer squash, cut in half lengthwise and then into 1/2-inch pieces
6 cherry tomatoes
1/4 cup chicken broth
SUMMER THYME VEGGIE MEDLEY
- In a large resealable bag, combine oil, thyme and salt. Add vegetables to bag; seal and rotate to coat well
- Pour into a CORNINGWARE® FRENCH WHITE® 1-1/2-QT OVAL CASSEROLE WITH GLASS COVER.
- Add chicken broth. Cover and bake at 375° for 40 to 45 minutes or until corn is tender.
Easy Substitutes: Make this dish any time of year by using 1 teaspoon dried thyme leaves and frozen corn-on-the-cob instead of fresh.