Roasted corn peppers and zucchini with brown rice comfort food for a hot August night

Ingredients

• 3 ears of fresh sweet corn
• 3 small semi-hot to hot peppers (such as Hungarian yellow)
• 2 medium or large sweet peppers (red, orange, yellow)
• 1 medium zucchini
• 1 medium onion chopped
• 3 cloves garlic minced
• 1/3 cup salty black olives, coarsely chopped
• 1 cup brown rice (Cajun Grains or your favorite brand)
• 2 cups water
• 1 tablespoon butter
• 1 tablespoon cooking oil
• 3/4 cup coconut milk
• 1/2 cup almond butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon cumin seed
• salt, pepper

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