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Vegetable Rosti with Tomato-Corn Relish

Vegetarian Times Editors
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Basil or parsley, fresh

2

Carrots, large

3 cups

Corn, fresh or thawed frozen kernels

4 cloves

Garlic

1 3/8 cups

Onion

2

Tomatoes, chopped (11/2 cups), small

2

White potatoes, medium

2

Zucchini, small

2

Eggs, large

1/4 cup

All-purpose flour

3 tsp

Olive oil