Chili Roasted Corn and Vegetables

Yield: 4 servings

Ingredients

check fresh corn 4 ears fresh corn

check olive oil 1/4 cup olive oil

check salt 1 teaspoon salt

check black pepper 1/4 teaspoon black pepper

check chili powder 1/2 teaspoon chili powder

2 red bell peppers, cut into 8 pieces each

check red onion, cut into 8 sedges 1 red onion, cut into 8 sedges

2 sweet potatoes, peeled and cut in 1/2 inch slices

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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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