Ingredients
8 Russet Potatoes
2 sweet Potatoes
6 ears corn
3 pablano peppers diced
1 pt cherry tomatoes
3 oz baby spinach
1 bunch scallions
2 cloves garlic chopped
Preparation
roast or steam whole potatoes and cool. Then dice. remove corn from husk. Grill over medium high heat. Cool, cut corn off Cobb toss tomatoes with olive oil and grill over high heat. ( try using a grill basket) in large nonstick skillet, over high heat sauté potatoes in butter and a neutral oil for about 5-6 minutes until they begin to brown add peppers and corn, continuing sautéing for another minute and a half. add a little more butter, and the rest of the veg. Cook for another 2 minutes
This will probably need to be split up into multiple pans/batches. Make sure to season throughout the cooking process.
