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Name: Caribbean Corn And Vegetable Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3/4 ts Sugar; 3/4 ts Dried thyme; crumbled; 1/8 ts Ground red pepper; 12 oz New potatoes; small; 2 md Onions; thinly sliced; 1 lb Plum tomatoes; halved; 2 1/2 ts Cumin; 4 Ears fresh corn; shucked and; Into wedges; 1 ts Salt; Thin-skinned; quartered; 2 tb olive oil; 1/2 ts Black Pepper ground

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INGREDIENTS

3/4 ts Sugar
3/4 ts Dried thyme; crumbled
1/8 ts Ground red pepper
12 oz New potatoes; small
2 md Onions; thinly sliced
1 lb Plum tomatoes; halved
2 1/2 ts Cumin
4 Ears fresh corn; shucked and
Into wedges
1 ts Salt
Thin-skinned; quartered
2 tb olive oil
1/2 ts Black Pepper ; ground

Servings

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

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 6 servings

Calories: 22
Calories from Fat: 12 (55%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 31.2mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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