For a quick side dish to go with this marinated grilled skirt steak and salad with homemade blue cheese dressing I roasted these assorted vegetables shown above.
While you could grill them I decided to roast them all together on a sheet pan after tossing them in olive oil and kosher salt and freshly ground black pepper.
I cut the zucchini and carrots into large chunks to prevent them from getting too soft, and left the new potatoes whole. I had 2 ears of cooked fresh corn leftover in the fridge so I cut each into thirds and tossed them with the oil and seasoning as well.
I added the corn to the sheet pan after the other veggies had roasted for about 25 to 30 minutes in a preheated oven set at 425 degrees, tossing occasionally to prevent sticking.
The corn roasted with the rest for long enough to begin to brown a bit and heat through. The result was a delicious side dish.
With good olive oil, kosher salt, and freshly ground pepper there is nothing else you need to bring out the flavor of roasted or grilled vegetables.
Pretty on the platter, too!