Roasted Potatoes And Corn With Prosciutto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb potato (new or red)
• 1/4 cup red onion, coarsely chopped
• 1/3 cup italian salad dressing (balsamic vinegar based)
• 2 ears corn
• 1 tablespoon olive oil
• kosher salt
• crushed red pepper flakes
• 1/2 cup prosciutto, chopped
• 2 tablespoons flat leaf parsley, coarsely chopped

Recipe

• 1 preheat oven to 425 degrees f.
• 2 halve potatoes; toss in dressing with the onion - coat well. place potatoes and onion in a large/wide baking pan.
• 3 brush corn with olive oil; add to baking pan. sprinkle vegetables lightly with salt and red pepper flakes.
• 4 roast in oven for 20 to 25 minutes, or until potatoes are tender.
• 5 cool just long enough until corn can be easily handled; cut corn off of the cobs.
• 6 transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. top with corn and sprinkle with prosciutto. garnish with parsley.