Guest guest Posted April 29, 1999 Report Share Posted April 29, 1999 * Exported from MasterCook Buster * Caribbean Corn And Vegetable Bake Recipe By : Associated Press 1999-April Serving Size : 6 Preparation Time : 0:00 Categories : 2Send Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 1/2 teaspoons cumin 1 teaspoon salt 3/4 teaspoon sugar 3/4 teaspoon dried thyme -- crumbled 1/2 teaspoon ground black pepper 1/8 teaspoon ground red pepper 4 ears fresh corn -- shucked and halved 1 pound plum tomatoes -- halved 12 ounces new potatoes -- small thin-skinned -- quartered 2 medium onions -- thinly sliced into wedges Preheat oven to 450F degrees. In a small bowl, mix oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended. Place corn, tomatoes, potatoes and onions in a 15- by 10-inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat. Cover pan with foil. Bake, stirring once or twice, until vegetables are tender, about 30 minutes. Makes 4 to 6 servings, about 9 cups. >> Both vegetarian and nonvegetarian menus could include this Caribbean >> Corn and Vegetable Bake. It can be served with other vegetables, >> grains, rice or lentils and crusty whole-wheat bread for vegetarians; or >> with fish, burgers or chops for other family preferences. << Mc posting from kitpath 4/99 - - - - - - - - - - - - - - - - - - * - - - - - * Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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