Florida Vegetable Recipe

Vegetable-6029

Ingredients
3 tablespoons	olive oil
2	ears corn, husked and roasted
1 cup	yellow squash, medium diced
1 cup	zucchini, medium diced
1/2 cup	red bell pepper, medium diced
1/2 cup	green bell pepper, medium diced
1/2 cup	green onions, sliced
4 cups	cous cous, cooked
	salt and pepper to taste

Preparation
Use 1 tablespoon of olive oil to coat the ears of corn; place on a baking sheet and roast in a 450-degree F oven for 10-12 minutes. Cool the corn and cut the kernels from the cob. Pour remaining olive oil in a large saute pan over medium high heat, saute vegetables including corn for approximately 2-3 minutes. Remove from heat. Season with salt and pepper and combine the cooked cous cous and vegetables. Serve hot or cold. Yield 6 servings