Baby Potato Salad with Vinagrette

3-4      Garlic Cloves, minced 2T       Olive Oil 2T       Balsamic Vinegar 1         Lemon, juiced            Salt & Pepper to taste Combine ingredients in small container and shake.

8-10     Baby Red Potatoes, quartered 2          Medium Zucchini, cut into 1/2 inch coins & halved 1          Cob of Corn, remove corn from cob 1          White Onion, chopped 1          Avocado, cubed 1          Medium Tomato, seeded & diced             Balsamic Vinegar             Red Pepper Flakes, Salt & Pepper to taste Lightly coat potatoes in oil & salt. Roast in 350° oven for 20 minutes. Stir & add oiled & salted zucchini. Continue baking for another 20 minutes. In skillet, cook onion & corn over medium heat in small amount of oil. Add salt, pepper & sprinkle of Red Pepper Flakes. When soft, add a splash of Balsamic Vinegar. Combine ingredients in bowl and drizzle with dressing.