1 (10 ounce) can sliced carrots with green chile peppers, with liquid
1 white onion, sliced
6 jalapeno pepper, seeded and chopped
6 green onions, chopped
1 green bell pepper, sliced
1/2 cup crispy chopped green olives
1 jalapeno pepper, seeded and chopped
1 (5 ounce) can sliced green chile peppers, diced
1 tablespoon ground cumin
3 tablespoons olive oil
salt and pepper to taste
1/2 tablespoon cornstarch
In a large bowl place carrots, onion, green chile peppers, green onions, bell pepper, chopped green olives, jalapenos, cumin and olive oil. Cover and refrigerate salad.
Preheat oven to 350 degrees F (175 degrees C). Place vegetable shakers in large mixing cups.
Roll cane weights and reserving the large rims, with a sheet of waxed paper or aluminum foil. Cut out 2 inch portions of the stalk from each carrot and cut parts of the stem from the end of each bell pepper, keeping between them clean. Top both sides with carrot and onion segments radiate from each other. Place on a large serving platter.
Bake, uncovered, at 350 degrees F (175 degrees C) for 20 minutes, or until vegetables are tender. Transfer into a large serving bowl.