Caribbean Corn and Vegetable Bake
- Main Ingredient: Corn Peppers
- Preparation: Baked Goods
- Yield:
Caribbean Corn and Vegetable Bake ingredients
- 2 T olive oil
- 2 1⁄2 t Ground cumin
- 1 t Salt
- 3⁄4 t Sugar
- 3⁄4 t Dried thyme
- 1⁄2 t Ground black pepper
- 1⁄8 t Ground red pepper
- 4 fresh Supersweet corn
- 1 lb Plum tomatoes
- 12 oz small thin-skinned potatoes
- 2 Onions
Cooking Caribbean Corn and Vegetable Bake
1. Preheat oven to 450°F.
2. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended.
3. Place corn, tomatoes, potatoes and onions in a 15x10-inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat.
4. Cover pan with foil.
5. Bakei, stirring once or twice, until vegetables are tender, about 30 minutes.
6. Serve with burgers, sautéed fish fillets, skillet cooked pork chops, etc.
7. Yield: 4 to 6 portions 9 cups Per portion: 258 calories, 6 g protein, 45 g carbohydrates, 9 g fat, 576 mg sodium.
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