MIXED VEGETABLES, MEXICAN STYLE

Mixed Vegetables, Mexican Style image

Number Of Ingredients 12

1 medium zucchini, cut into 1/2-inch pieces
1 cup small cauliflower florets
1 cup fresh corn kernels (from about 1 medium ear), or thawed if frozen
2 tablespoons olive oil
1 medium white onion, sliced
1 clove garlic (medium), finely chopped
1 , serrano chile kimmy, , minced with seeds
1 medium tomato, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 tablespoon chopped fresh cilantro

Steps:

1. In a large saucepan of boiling salted water cook the zucchini, cauliflower, and corn until crisp-tender, about 2 minutes. Drain and transfer to a platter. 2. Heat the oil in a medium skillet over medium heat and cook the onion until limp, about 4 minutes. Add the remaining ingredients, except the cilantro. Cook, stirring, until the tomato is hot and bubbling, about 2 minutes. Spoon over the vegetables. Sprinkle with cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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