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Recipe : Entry # 9542
Laura Hardy
Recipe Title
Corn Fiesta
Recipe Theme
August: Corn
Side Dishes
Wiregrass EC
3 ears sweet corn (bi-color works great)
1 chayote squash, peeled
2 large zucchini squash, do not peel
1/2 pint grape tomatoes
2 cloves garlic
10 mini sweet peppers, cored to remove seeds
1 small green bell pepper, cored
1 small eggplant, peeled
2 large carrots, peeled
1 medium sweet onion, peeled
Olive oil
Fine sea salt and black pepper
Slice all vegetables except corn, tomatoes and garlic into one-inch pieces. Toss all with oil, salt and pepper and place in sheet pan. Rub corn and tomatoes with oil and scatter tomatoes, placing corn in center of tray. Chop garlic into ¼-inch pieces and place under veggies. Roast at 375 degrees for 45 minutes until veggie edges are browning and they are tender crisp. Butter corn when cooked. Cool slightly and scrape corn off cob. Chop veggies into ¼-inch pieces and toss with corn.