What a fun, tasty and versatile dish this is. This dish makes wonderful soft tacos with the addition of some vegan cheese and avocado, but I love it as is served with some fabulous Spanish rice. Engage your spirit, creating something that is uniquely your own, and don't forget to share..............enjoy!
INGREDIENTS:
- 4 ears fresh corn, husks and silk removed
- 1/2 cup vegan cheese. Daiya pepper jack works really well here
- 2 tablespoons olive oil
- 2 medium potatoes, sliced in 3/4" pieces
- 1/2 cup fresh chopped onion
- 4 yellow and/or zucchini squash, sliced in 3/4" slices
- 2 small Roma tomatoes, diced
- 1/4 cup green chilies, chopped (canned or fresh roasted)
- 1 tablespoon chopped, fresh cilantro
- Salt and pepper
DIRECTIONS:
Place corn in large pot filled with water, bring to boil, cover and shut off heat. Allow to stand for 10 minutes.
Preheat over to 425 degrees F. Place potatoes and zucchini on large baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook for 10 minutes, remove zucchini. and set aside. Place potatoes back in the oven for an additional 10 minutes, remove and set aside.
Add 1 teaspoon of olive oil in a medium skillet. Add onion and saute until soft but not brown. Add green chilies and tomatoes and cook for a minute longer. Season with salt and pepper.
Slice corn off of cob trying to preserve large chunks. Very gently stir together with other vegetables in decorative dish. Garnish with favorite vegan cheese and cilantro.