Mexican Vegetables on Cornbread |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a filling for an open-faced sandwich. The recipe is from New Recipes from Moosewood Restaurant Ingredients:
2 tablespoons vegetable oil |
2 cups onions, chopped |
2 garlic cloves, minced |
3 carrots, cut into half-moons |
1 medium zucchini, cut into half-moons |
1 green pepper, diced |
2 cups corn, fresh or frozen |
2 cups undrained canned tomatoes, chopped |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon fresh cilantro, chopped (optional) |
salt |
cayenne |
additional tomato juice, if needed |
Directions:
1. In a large skillet, saute the onions and garlic in oil for 5 minutes.
2. Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
3. Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
4. The mixture should be saucy; add more tomato juice if necessary.
5. Serve over hot corn bread and top with sour cream or cheese.
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