Use any kind of vegetables you like, roasted with nutty brown butter.
- 2/3 cup butter
- 1-1/2 cup sliced summer squash (I used tromboncino)
- 1-1/2 cup halved cherry tomatoes or chopped regular tomatoes (or a combination)
- 1/2 cup chopped green pepper
- 1-1/2 cup corn kernels
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Start by prepping the vegetables. Cut the squash into slices and chop the pepper and tomatoes (half cherry tomatoes).
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Preheat the oven to 400 degrees.
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Cover a baking sheet with foil and spread the vegetables evenly over the sheet.
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Place the butter in a sauce pan and melt over medium high heat. Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.
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Pour the butter over the vegetables and gently stir.
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Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.
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Serve immediately.
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