• 2 Ears of Corn Shucked
• About 1 lb. Red Potatoes Diced
• 4-5 Garlic Cloves
• 1 lb. Asparagus Chopped
• 1 Portobello Mushroom Cap Diced
• 1 Red Pepper Diced
• 1 Green Zucchini Diced
• 1 Yellow Squash Diced
• 1 Eggplant Diced
• 2 Tbsp Mesquite Seasoning
• 1/8 Cup Chopped Fresh Basil
• Olive Oil
• Salt and Pepper
• 1 Cup Sour Cream
• 2 Tbsp Half and Half or Milk
• Salt and Pepper
• Freeze Dried Chives 1 tbsp
• Garlic Powder 1 Tbsp

Method-

This one will take some planning! Make sure that the pans are not overcrowded so the veggies don’t turn to mush!

In a foil lined pan, place the corn, potatoes and garlic cloves. Sprinkle with olive oil and season with about half of the mesquite seasoning. Salt and pepper if desired. Roast at
400 degrees for about an hour until potatoes are tender, and corn is cooked.

Turn corn and potatoes about halfway through.

In a separate pan lined with foil, place Asparagus, Peppers, and Mushroom. Season with remainder of mesquite seasoning. Roast at 400 degrees for about 40 minutes, turning halfway through.

In yet another separate pan lined with foil, place squashes and eggplant and season with salt and pepper. Add fresh basil and roast at 400 degrees for about 25-30 minutes.

When all veggies are tender (NOT MUSHY!!) remove from oven and let cool. Remove corn from the cob and combine gently in a large bowl (The whole recipe makes about 6 Cups).

For the crème fraiche, combine Sour Cream, Half and Half, salt and pepper to taste, chives and garlic in a separate bowl. To take it up a notch, place the crème fraiche in a pastry bag with a small tip or a baggie with the corner snipped out and pipe it over the salad. Or just dollop over salad.

Serve at room temperature. If making this ahead of time, make the salad and keep the crème fraiche separate. Refrigerate both but remove from the fridge about an hour before serving! Play around with your favorite veggies if you’d like!