Recipe courtesy of Harvard University Dining Services
- 4 cobs of fresh corn, kernels cut from the cob
- 1 small onion, chopped fine
- 1 red pepper, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Preheat oven to 350° F. Lay out all the vegetables on a baking sheet in a single layer. Drizzle with the olive oil and toss evenly to coat. Roast for approximately 20 minutes until the edges of the corn are lightly browned. Season and serve.
Nutritional information per serving (1/4 of recipe) :
Calories: 170 ⁄ Protein: 5 g ⁄ Carbohydrate: 33 g ⁄ Fiber: 5 g ⁄ Sodium: 45 mg*
Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 0.5 g ⁄ Monounsaturated fat: 3 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
*dash of salt uses in recipe analysis
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