Serves 6, about 1 cup each.
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling potatoes, cut into 1-inch pieces
4½ tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
½ teaspoon hot pepper sauce (such as Tabasco)
¾ teaspoon salt
½ teaspoon black pepper
¾ cup vertically sliced red onion
¾ cup diced zucchini or other summer squash
1 cup cherry tomatoes, halved
Preheat oven to 425 degrees. Place corn and potatoes on a jelly-roll pan (cookie tray with sides). Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 degrees for 30 minutes or until potatoes are tender.
Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add 1½ tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
Heat a large skillet over medium heat. Coat pan with olive oil on medium high. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
— Adapted from www.cookinglight.com