Ingredients
1 cups zucchini sliced
1 cup of yellow Squash sliced
1 cups of eggplant diced
2 corn on the cobs, cooked for 5 min and cut off the stem
15 ml EVOO
Goya All purpose seasoning salt
1 handful blanched almonds
1 ripe avocado
a pinch or two smoked paprika
Lime juice
In a roasting pan, add the sliced Vegetables. Drizzle with olive oil, season and roast in the oven (200) until soft. Bake the veggies until they are done, checking them often.
Place the almonds in a smaller tray, and roast until brown.
In a mixing bowl, gently smash the avocado, and paprika and a squeeze of lime juice and season.
Mix the roasted Vegetables, corn and almonds together and serve with smashed avocado.
