| 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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