Recipe for Caribbean Corn and Vegetable Bake

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	olive oil
1/2 tsp	cumin
1 tsp	salt
3/4 tsp	sugar
3/4 tsp	dried thyme, crumbled
1/2 tsp	ground black pepper
1/8 tsp	ground red pepper
4 x	ears fresh corn, shucked and halved
1 lb	plum tomatoes, halved
12 oz	new potatoes, small
	thin-skinned, quartered
2 med	onions, thinly sliced

Instructions:

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.

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