Serves: 4
Total Calories: 117
Heat the oven to 450°F. Toss the corn and tomatoes in a baking dish large enough to hold them in a single layer season with salt and pepper. Roast until the tomatoes are almost dry but not brown, about 20 minutes. Toss with the garlic, butter, and parsley before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roasted Corn And Tomatoes recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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