Guest guest Posted March 10, 2010 Report Share Posted March 10, 2010 Aztec Vegetables 4 small to medium zucchini, sliced into half-moons 1/2 onion, chopped 1 red bell pepper, cut into strips 1/2 cup frozen corn or 1 ear of fresh corn cut off the cob 1 cup of green beans, cut into 1 inch pieces 2 cloves of garlic, minced cumin, chipotle chili powder, or oregano salt and pepper to taste 1 T olive oil Heat a large skillet heated to medium-high or high, saute the onion and garlic in olive oil for a couple of minutes. Add the zucchini and green beans and stir fry for a couple of minutes. Then add, the bell pepper and corn. Season to taste with various seasonings. I use a sprinkling of salt, about 1/4 teaspoon of cumin and 1/2 teaspoon of chipotle chili powder. Continue to stir fry for about 5 minutes until vegetables are tender crisp. Turn off heat and cover the pan. Let sit for a couple of minutes to complete cooking. Serve immediately. Quote Link to comment Share on other sites More sharing options...
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