Chili Roasted Corn and Vegetables

Yield:
4 servings

Ingredients:

  1. 4 ears fresh corn
  2. 1/4 cup olive oil
  3. 1 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1/2 teaspoon chili powder
  6. 2 red bell peppers, cut into 8 pieces each
  7. 1 red onion, cut into 8 sedges
  8. 2 sweet potatoes, peeled and cut in 1/2 inch slices
Directions:

Heat oven to 500 degrees. Remove husks from corn; cut each ear into thirds. In a bowl, combine olive oil, salt, pepper and chili powder. In a large roasting pan, place corn, bell peppers, onion and potatoes; toss with chili-oil mixture. Roast until all vegetables are tender, about 15 minutes.



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