Fresh Corn And Vegetable Pot - cooking recipe

Ingredients

4 ears corn
5 unpeeled tomatoes
5 to 7 small zucchini
2 medium onions
2 garlic cloves, minced
salt and pepper
lemon pepper
1/3 c. butter

Preparation

Cut
corn
from cob into casserole. Slice tomatoes into 1/4 inch slices.
Trim ends from zucchini and slice lengthwise into about
4
pieces.
Add
tomatoes and zucchini as well as separated onion rings.
Add spices and mix vegetables carefully.
Dot
with butter, cover and bake at 325\u00b0 for 45 minutes. Serves 8.