Roasted Corn And Tomatoes


Serves: 4
Total Calories: 117

Ingredients

1 (16-ounce) bag frozen corn kernels
4 medium tomatoes, about 12 ounces total, cut into chunks
salt and ground black pepper to taste
1/2 teaspoon minced garlic, fresh or jarred organic
2 tablespoons butter, salted or unsalted
2 tablespoons chopped Italian (flat-leaf) parsley

Directions:

Heat the oven to 450°F. Toss the corn and tomatoes in a baking dish large enough to hold them in a single layer season with salt and pepper. Roast until the tomatoes are almost dry but not brown, about 20 minutes. Toss with the garlic, butter, and parsley before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 117
Calories from Fat: 55

This Roasted Corn And Tomatoes recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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