Ingredients 4 ears corn, shucked 3 tablespoons Cilantro and Roasted Onion Olive Oil ½ Vidalia onion, diced 1 orange bell pepper, diced 1 yellow bell pepper, diced ½ pound young green beans, sliced into ½-inch pieces 2 tablespoons minced garlic 1 pint sungold tomatoes (or any small variety), halved 2 tablespoons chopped parsley
Directions Preheat oven to 400 degrees. Roast corn for 10 minutes, allow to cool slightly, then use a knife to remove all the kernels, reserve. In a cast-iron skillet, heat Cilantro and Roasted Onion Olive Oil. Add onion and sauté 2 minutes. Then add peppers, green beans, corn, and garlic, and cook for 5 minutes, until all vegetables are tender but still have a little bit of crunch. Remove from heat, add tomatoes and parsley, and toss to combine.