PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good…
Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
| Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish | Print |
Recipe By: Alice Morrow
Tangy Oven-Roasted Potato, Fresh Corn and Mushroom Dish
Ingredients
- 2 large Portabella Mushroom Caps, remove stem, gills and slice thickly
- 12 baby Yukon Gold potatoes, washed, dried and halved
- 4 fresh corn cobs, kernels removed
- ½ c. fresh pico de gallo
- ¼ c. fresh chopped chives
- Balsamic glaze
- Kosher salt, black pepper
- Olive oil
- Worcestershire Sauce
Instructions
- In a 13x9” baking dish, line with foil, enough to fold over and seal the dish.
- Season the cut mushrooms and potatoes.
- Lay the mushrooms first in bottom of baking dish.
- Place potatoes on top.
- In a bowl, mix the corn and pico, season and sprinkle on top of mushrooms and potatoes.
- Drizzle with Worcestershire and olive oil all over the top. I like to mix with my hands once I have done this to make sure the liquids get all over the veggies
- Drizzle with the balsamic glaze.
- Sprinkle with chives.
- Cover with foil and make sure it is sealed well.
- Place in 350 oven and roast for 35-45 minutes, depending on size of potatoes.
Notes
****You can buy the balsamic glazes at specialty stores. If you can’t find it then just use a good quality balsamic vinegar.
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