Ingredients
2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges
1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup
2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into ¼ inch pieces
1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into ¼ inch thick pieces
1 red, yellow or orange pepper - chopped into ¼ inch square pieces
½ cup edamame (optional)
2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into ¼ inch pieces (reserve)
Olive Oil
Salt
Pepper
The trick is to try to get the pieces as close to the same size as possible.
Preparation
Heat the oven to 375 degrees. Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily. Add olive oil (a scant amount you don’t want the vegetables too wet). Add salt and pepper to taste and toss thoroughly. Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly. Bake 15 minutes in the oven. Turn the oven up to 475 degrees. Remove the pan, add the zucchini and then stir and again shake to distribute evenly. Return to the oven and bake for another 15 minutes - watching for desired finish, You don’t want the zucchini to get mushy. Enjoy hot or cold .
