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Southwest Summer Vegetable Sauté

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Course: Side Dish
Cook Time: 15 minutes
Servings: 6
Calories: 65kcal

Ingredients

  • 2 Tbsp. canola oil
  • 2 mild green chiles, diced (or one 4 oz. can mild green chilies)
  • 2 ears of corn, kernels cut off the cob (or about 1 1/2 cups of frozen corn)
  • 2 cloves garlic (minced)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 large tomatoes (diced)
  • 1 zucchini (diced)
  • 2 tsp. cumin (optional)
  • 1/2 bunch cilantro, chopped (optional)

Instructions

  • Heat a large sauté pan over medium-high heat.
  • Add canola oil and heat until simmering.
  • Add chiles and cook 2-3 minutes or until slightly softened.
  • Add corn, garlic, salt, and pepper and cook 2-3 minutes or until corn is tender.
  • Add cumin (if using). Cook 1-2 minutes.
  • Add tomatoes and zucchini and cook until zucchini is tender, 3-4 minutes. Remove from heat.
  • Sprinkle with chopped cilantro (if using).

Video

Notes

Swap lemon or lime juice for vinegar; add cumin, dried oregano and/or ground coriander; use different colors of bell pepper or other mild chiles or hotter chiles like jalapeño; add fresh or frozen corn kernels; add sliced green onion; add chopped cilantro, parsley, or basil.

Nutrition

Calories: 65kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 168mgPotassium: 221mgFiber: 1gSugar: 2gVitamin A: 441IUVitamin C: 12mgCalcium: 28mgIron: 1mg
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Nutrition Facts
Southwest Summer Vegetable Sauté
Amount per Serving
Calories
65
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
168
mg
7
%
Potassium
 
221
mg
6
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
441
IU
9
%
Vitamin C
 
12
mg
15
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.