Category Archives: Use of excess summer corncobs

Roasted Italian Vegetables

My mother-in-law makes these often and Mike really likes them.  Easy, too!

6 cups veggies, such as red onion, potatoes, bell peppers, zucchini, broccoli, sweet potatoes, chunks of corn on the cob–whatever you like!

1/4 cup olive oil

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp salt

whole garlic cloves

*It is best to partially cook any potatoes in the microwave first. Otherwise they don’t get done.

Put veggies in a large bowl. Mix oil and spices. Pour over veggies & toss. Spread in a 9 x 13″ pan. Roast at 450 for 25-30 minutes. You can serve like this, or you can stir in 2 cups chopped Portobello mushrooms, sprinkle 2 cups shredded mozzarella cheese and bake 5 more minutes.


Leave a comment

Filed under Healthy, Italian, Mike's favorite, Potatoes, Use of excess summer corncobs, Vegetarian Main Dish

Late-Summer Vegetable Soup

(I haven’t tried this one yet. I got it from a Martha Stewart magazine a long time ago.)

4 ears corn, husks & silks removed

2 Tbs olive oil

1 medium onion, chopped

salt & pepper

2, 14.5 oz cans reduced-sodium vegetable or chicken broth

2 large zucchini, halved lengthwise & thinly sliced

8 oz green beans (stem ends removed), cut into thirds

14.5 oz can diced tomatoes in juice

1/2 cup orzo

1. Cut off tip of each ear of corn.  One at a time, stand ears in a wide bowl.  With a sharp knife, carefully slice downward to release kernels.  Discard cobs; set kernels aside.  (Really, Martha? You don’t use the cobs? Throw them out?)

2. In a Dutch oven or 5-quart pot, heat oil over medium heat.  Add onion; season with salt & pepper.  Cook, stirring frequently, until onion is translucent, 3-5 minutes.

3. Add broth and 2 cups water; bring to a boil.  Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8-11 minutes. Season with salt & pepper.

*To freeze: Ladle 1.5 cups into each of six resealable plastic bags.  Store flat in freezer, up to 3 months.  Before reheating, thaw in refrigerator.

Leave a comment

Filed under Soup, Use of excess summer corncobs, Vegetarian Main Dish