Rustic Country Potatoes with Zucchini and Sweet Corn

Ingredients

Fresh flat-leaf parsley

2 tablespoons, finely chopped

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Garlic

2 cloves, minced

Extra-virgin olive oil

2 tablespoons

Fresh sweet corn

2 cups, kernels removed

Zucchini

2 medium, cut into half moons

Potatoes

2 cups, diced

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy clean-up.
2. In a large bowl, combine the diced potatoes, zucchini half-moons, and fresh sweet corn kernels.
3. Add the minced garlic, extra-virgin olive oil, and season with salt, pepper, and paprika. Toss everything together to ensure the vegetables are well-coated with the seasoning.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they aren't overcrowded to achieve a nice, roasted finish.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy. Halfway through, stir the vegetables for even roasting.
6. Once the vegetables are beautifully roasted, remove the baking sheet from the oven. Sprinkle the finely chopped fresh parsley over the top just before serving. This gives the dish a pop of color and a fresh, herbaceous note.