Roasted vegetables with cream corn and green salad with avocado

For the salad: in a container mix the vinegar, a third of salt and lemon. Wash and chop the fine onion. Peel and fillet the avocado.

Mix green leaves and onion, distribute in a fountain. Put the avocado on top and stir carefully so that it does not be chopped. Add watch to taste.

For roasted vegetables: wash and peel the pumpkin, the beets; Wash the zucchini and aubergine. Cut the pumpkin into small pieces, beet, zucchini and sliced ​​eggplant.

Arrange the vegetables at a font, spray with olive oil and add a third of salt.

Bake over average heat for about 40 to 45 mins or until all vegetables are ready.

For corn to cream: in a pot with boiling water and the rest of salt, put the corn.

Once the water boils again, let cook corn for 4-6 minutes. Once ready, strain the corn and return it to the pot, without water.

In a pan, sauté the mushrooms (do not wash them so that they do not throw tanga water). Once ready, add them to the pot with corn.

Add the cream, pepper and heat again.

Serve slices of vegetables accompanied by green salads and corn cream.