So I cook a lot of vegetables sometimes, and some of the recipes I make the most often are from this cookbook.  The tomato corn salsa is a personal favorite, partly because corn is so good roasted with green peppers.  I hope you enjoy it as much as I do.

 

I usually make 4 to 6 times as much salsa as the recipe calls for so feel free to make as much as you want. I make it so often I sometimes guess as to how much vegetables to add and it always turns out pretty well. The cookbook I got this from is “The Roasted Vegetable” by Andrea Chesman. I cook a lot of recipes from it.
Roasted Corn Salsa
Kernels from 2 ears corn
1 medium size jalapeno, thinly sliced (I never add this but sometimes I put in poblano peppers)
1 small green pepper, diced
3 garlic cloves
1 Tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1 large ripe beefsteak or 3 small ripe plum tomatoes, seeded and finely chopped
2 tablespoons lemon or lime juice
1 tablespoon chopped cilantro leaves (I sometimes use parsley or basil)
1 scallion, white and tender green parts only, chopped (I sometimes sauté shallots and add those)
1. Preheat oven to 425 degrees F. Lightly oili a large shallow roasting or half sheet pan.
2. In a large bowl, combine the corn, peppers and garlic. Add the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan. Do not wash the bowl.
3. Roast for 20 to 30 minutes, until the vegetables are tender and lightly browned, stirring occasionally.
4. Return the roasted vegetables to the bowl and combine with the tomatoes, lime juice, cilantro, and scallion. Taste and adjust the seasonings as needed. You may want to add more salt to balance the sweetness of the corn.
5. Let stand, covered, for at least 1 hour to allow the flavors to develop. Taste and adjust the seasonings, if needed.
6. Serve at once, cover and refrigerate. The salsa will keep for 4 days, but it is best on the day it is made. Serve at room temperature.

Stacked Roasted Vegetable Enchiladas
2 poblano chiles, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 small to medium-size medium zucchini, cut into matchsticks
1 medium size onion, halved and slivered
1 cup fresh or frozen corn kernels
2 Tablespoons extra virgin olive oil
1 tsp ground cumin
2 garlic cloves, minced
Salt and freshly ground black pepper
½ cup chopped fresh cilantro leaves
2 cups homemade or store bought salsa
12 corn tortillas, cut into quarters (I usually just keep them whole and only use 1 per layer, making 3 layers)
8 oz Monterey jack cheese, grated, (about 2 cups)
4 to 6 Tablespoons sour cream
2 to 3 scallions, white and tender green parts only, finely chopped
I usually don’t add the sour cream or scallions.
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting or half sheet pan.
In a large bowl, combine the poblanos, bell pepper, zucchini, onion, and corn. Add the oil, cumin, garlic, and salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan.
Roast for 30 to 40 min, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 350 degrees F.
Lightly oil a 10 inch quiche pan or deep pie plate. Stir the cilantro into the salsa.
Pour about ¼ cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one quarter of the cheese. Make a second layer of tortillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil (I usually don’t do this).
Bake for 20 min. Remove the foil and bake for another 10 min, until the cheese is melted and the dish is heated through.
Let sit for 5 min, then cut into wedges.

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