You may also like
Categories:
onion olive oil garlic zucchini corn red bell pepper jalapeno chili including seeds ground cumin tomato coriander sprigs
Viewed: 27 - Published at: 4 years agoIngredients
- 1 small onion, chopped fine
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 1/2 cup corn (cut from about 1 ear)
- 1/3 cup chopped red bell pepper
- 1 to 2 teaspoons minced fresh jalapeno chili including seeds (wear rubber gloves)
- 1/4 teaspoon ground cumin
- 1 medium vine-ripened tomato, chopped
- 2 tablespoons chopped coriander sprigs
Method
- In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden.
- Add garlic and cook, stirring, 1 minute.
- Add zucchini, corn, and bell pepper and cook, stirring, 1 minute.
- Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
- Add jalapeno, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes.
- Stir in coriander.
