TexMex Vegetables with Cumin Chile Gold-n-Soft® Vegetable Oil Spread

  • Servings: 4
  • 8 oz. Gold ’n Soft® Vegetable Oil Spread
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Ancho chile powder
  • 1/2 Teaspoon Salt
  • 3 ea Fresno Chilies
  • 2 Ears Corn on the Cob
  • 1 Red Bed Bell Pepper, seeded, chop
  • 1 Red Onion, large Chopped
  • 2 Anaheim Chiles, whole
  • 1 Green Bell Pepper, seeded, chop

Preheat oven at 350 F.

In a bowl, simply combine the Gold ’n Soft® Vegetable Oil Spread with all ingredients, whisk or stir until well combined. Next, prepare vegetables, cut corn in half, seed peppers and slice. Place the vegetables onto a non stick baking dish, and rub with Gold ’n Soft® Vegetable Oil Spread, bake until lightly roasted, toss with more Gold ’n Soft® Vegetable Oil Spread.