Roasted Corn & Veggie Salad

• 2 cups corn, fresh or frozen
• 1/2 cup zucchini, sliced
• 1/2 cup of yellow squash, sliced
• 3/4 cup cherry tomatoes, sliced
• 1/2 cup tempeh, sliced
  optional
• 1/2 cup mushrooms, sliced
• 1 tbsp. soy sauce
• Handful of cilantro, chopped
• Handful of basil, chopped
• Salt and pepper, to taste

Gather all ingredients. Heat 1 tbsp. of oil in a large pan. Add corn, zucchini, squash, cherry tomatoes, mushrooms, and tempeh. Sauté for 8 minutes on medium heat, or until cooked and golden. Remove from heat.

Add to a large serving plate. Garnish with cilantro, basil and fresh squeezed lime. Serve with your favorite Toby’s Dip. Enjoy!