Mexican Vegetables
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces whole onion or 11 ounces chopped, ready-cut onion
- 2teaspoons olive oil
- 16ounces whole zucchini or 15 ounces sliced, ready-cut zucchini
- 8ounces whole green pepper or 7 ounces chopped, ready-cut green pepper
- ½ to 1whole jalapeno pepper
- 1½pounds ripe fresh tomatoes
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
238 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 12 grams dietary fiber; 25 grams sugars; 9 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Step 3
Wash, trim and slice zucchini into ¼-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
- Step 4
Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
- Step 5
Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.
Private Notes
Comments
Good & easy recipe for light dinner using surplus veg! Modifications - added garlic after sauteing onion around 7 minutes. Added cumin, ground red pepper varieties (cayenne, ancho, chipotle) to sauce. Followed link to full article from 1995 and made the Polenta w/ Corn & Cheese as directed .. 2c corn (3 ears), 2.5 c veg/chicken stock, 2oz Jack cheese (.5c + 2T coarsely grated), 1/8 t S&P .. Boil stock, reduce to medium, stir in grits slowly until thick, add cheese, season. Served w/ salad.
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