| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Caribbean | Veg09 | 6 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 1/2 | ts | Cumin |
| 1 | ts | Salt |
| 3/4 | ts | Sugar |
| 3/4 | ts | Dried thyme; crumbled |
| 1/2 | ts | Ground black pepper |
| 1/8 | ts | Ground red pepper |
| 4 | Ears fresh corn; shucked and halved | |
| 1 | lb | Plum tomatoes; halved |
| 12 | oz | New potatoes; small |
| Thin-skinned; quartered | ||
| 2 | md | Onions; thinly sliced |
| Into wedges |
INSTRUCTIONS
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. Recipe by: Associated Press 1999-April Converted by MM_Buster v2.0l.
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