1 medium head garlic
1 medium head onions
2 tablespoons olive oil
1 small onion, sliced into 1/4-inch slices
1 medium head tomato, peeled and sliced into 1/8-inch slices
1 medium head zucchini, stemmed and cut into 4-inch slices
2 bell peppers, thinly sliced
salt and pepper to taste
1 shallot, cut into 1-inch slices
2 cups baguette
In a mixing bowl, combine garlic, onion, tomato, zucchini, salt, pepper and shallot. Mix thoroughly. Pour mixture over pasta and toss well to coat.
Cook pasta and vegetables in salted boiling water for about 5 minutes, until pasta and vegetables turn golden brown. Drain pasta and vegetables and lend them to a russet dish. Use white tortillas as a decorative wrap on top of pasta and tomatoes.
Plant meatballs on top of pasta and then sprinkle with sour cream and pepper. Roll in corn and toss to coat.