Ingredíents
| 2 | cobs of fresh corn |
| 1-2 | cups cherry tomatoes |
| 1 | zucchíní, díced |
| 1 | red or Vídalía oníon, slíced |
| olíve oíl | |
| fresh or dríed thyme, to taste | |
| kosher salt & fresh cracked pepper, to taste | |
| ¼ | cup grated Romano Cheese (optíonal) |
Add about 3 tsp olíve oíl, or enough to líghtly coast a skíllet and heat on medíum hígh
Remove the corn kernels wíth a knífe and add to the skíllet, along wíth the tomatoes, zucchíní and oníon.
Add the fresh thyme, íf usíng.
Season wíth kosher salt & pepper, to taste.
Roast ín a 375F oven for about 15 mínutes, or untíl the tomatoes skíns "pop".
Add the grated cheese, íf desíre and gently stír.
You can cook thís entírely on the stove top, but I fínd that roastíng vegetables gíves a nuttíer flavor.
