Stuffed Corn on the Cob

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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers

4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter

Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.


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