Tuesday, July 12, 2011

Roasted Corn and Veggies

1 TBSP extra virgin olive oil
1 bell pepper, chopped into 1/2" chunks
1 seeded jalapeno,  finely chopped
1 onion, sliced
2 cloves garlic, smashed and chopped
1 large tomato, diced
1 can corn, drained
1/4 tsp coriander
1/4 tsp chili powder
1/4 tsp garlic powder
pinch cayenne pepper
pinch red pepper flakes

In a glass casserole dish (about 8X8"), add 1/2 TBSP oil, bell pepper, onions, and garlic. Stir to coat and place under broiler on high.

In a bowl, mix remaining oil, tomatoes, corn, jalapeno and seasonings. Spread on a small baking sheet and put under broiler on high.

Roast both pans of veggies until they are charred spots all over. Roast 10-15 minutes, stirring every 5. Combine corn mixture into glass pan with bells and onions. Stir well before serving.

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