Ingredients
One box frozen shoe peg corn
One red pepper-cut the size of a piece of corn
One can black beans drained and rinsed
Small Red onion. Diced about half of the onion
Cilantro chopped. About 1/4 cup
Dressing
1/4 cup cider vinegar
1 to 2 garlic cloves crushed or chopped very small
2 teaspoons Cumin
1/2 - 1 teaspoon coriander and cardamom (optional)
1 tablespoon Dijon mustard
2/3 cup olive oil
Ground pepper
Mix dressing very well and pour over salsa
Vegetable mix
1 yellow pepper cut into 3/4 inch squares
1 red pepper cut into 3/4 inch squares
1 eggplant cut into 3/4 inch cubes
2 zucchini cut into 3/4 inch cubes
2 yellow summer squash cut into 3/4 inch cubes
1/2 pound portobello or other mushrooms cut into 3/4 inch pcs.
2 shallots halved length wise
2 garlic cloves peeled
1/4 teaspoon dried rosemary crushed
Salt and pepper
Instructions
Heat oven to 450. In large roasting pan combine vegetables. Toss with oil, rosemary, salt and pepper. Roast, stirring occasionally, until soften and begins to brown, about 25 minutes.
Sauce
1 tablespoon olive oil
2 garlic cloves finely minced
2 29 oz cans petite diced tomatoes
1 14.5 oz can of tomato sauce
2 teaspoons dried parsley
3/4 teaspoon dried oregano
Salt and pepper to taste
Instructions
In medium sauce pan heat oil over moderate heat. Add garlic. When the garlic becomes fragrant add tomatoes, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer until thickened about an hour.
Combine the roasted vegetables and the sauce. Serve over cooked rice or pasta.