It's always tough to say goodbye to summer -- particularly to the glorious gold, radiant red and vibrant green produce colors. But the early autumn days still have those warm weather moments and availability of end-of-summer fruits and vegetables. Yellow and green zucchini, white or yellow corn, and tiny grape or cherry tomatoes make up this tasty side dish.

Sheet pan recipes are part of the Seriously Simple playbook, and this one is sure to delight your family and friends. I have guests ask me for the recipe once they taste this savory yet slightly sweet dish. They are always surprised that it is so easy to make.

2. Line a sheet pan with parchment paper. Arrange the zucchini slices on the sheet pan. Drizzle over the oil, and season with salt and pepper. Mix with a spatula until evenly coated.

3. Roast the zucchini for 25 minutes, turning halfway through so they will evenly cook. Add the corn kernels and roast another 10 minutes or until the vegetables are slightly brown. Add the tomatoes and roast another 5 to 8 minutes or until tomatoes begin to collapse. Sprinkle chopped basil over the medley, mix together and taste for seasoning. Serve immediately.