CORN AND VEGETABLE BAKE
Serves: 4-6
1 lb (454 g) plum/roma tomatoes
2 medium yellow onions
12 oz (340 g) very small Yukon gold potatoes (none larger than 2 inches/5 cm)
3 cups (750 ml) fresh or frozen sweet corn kernels
( from 3 or 4 shucked ears)
2 1/2 tsp (12.5 ml) ground cumin
1 tsp (5 ml) kosher salt, or more as needed
1/2 tsp (2.5 ml) freshly ground black pepper
1/4 to 1/2 tsp (1-2.5 ml) ground cayenne pepper or Spanish smoked paprika (substitute sweet paprika for less heat)
4 or 5 stems fresh thyme
1/4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) honey, preferably spicy, for serving (or agave nectar)
1. Preheat the oven to 450 F
(230 C).
2. Cut the tomatoes lengthwise into quarters and place in a large roasting pan.
3. Cut the onions into thin wedges. Scrub the potatoes well; cut them into quarters. Add those to the pan, along with the corn.
4. Season with the cumin, salt, black pepper and cayenne pepper or smoked paprika (to taste), then toss to coat evenly.
5. Pluck enough leaves from the thyme stems to yield 1 1/2 tsp
(7.5 ml). Scatter them over the jumble of vegetables, then drizzle the oil evenly over the mix and toss to coat.
6. Cover tightly with aluminum foil; roast (middle rack) for 30 minutes, until the vegetables are tender, stirring them once or twice.
7. Uncover and drizzle with the honey; transfer to the top rack for the last 8 minutes of oven time.
8. Taste and season with more salt, as needed. Serve warm or at room temperature.
Note: To make sure the potatoes will be tender, you might want to first par-cook them in the microwave on high for 3 minutes before adding them to the vegetable mix in the roasting pan.