Southwestern Squash Saute |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great zippy side dish using many fresh veggies from the garden. Ingredients:
3 tablespoons olive oil |
1 medium onion, diced |
kosher salt |
1 medium red bell pepper, diced |
2 -3 small zucchini or 2 -3 small summer squash, cut in medium dice (1/3 inch, about 1 lb.) |
1 large ear of corn, kernels cut from the cob |
1 -2 small jalapeno, seeded and minced |
ground pepper |
1/2 teaspoon ground cumin |
1 -2 tablespoon chopped fresh cilantro |
1/2 lime |
Directions:
1. Set a large skillet over med-high heat.
2. When hot, add 2 T.oil and let it heat.
3. Add the onion, season with a little salt, and sauté until translucent, about 2 minutes.
4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes.
5. Transfer the pepper and and onion mixture to a bowl or a plate.
6. Turn the heat to high, add one more T.oil and the squash.
7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook).
8. Put the peppers and onions back in the pan, and the corn, garlic and chilies, season again with salt and sauté a few minutes more.
9. Season with a few grinds of pepper, and the cumin.
10. Toss in the cilantro, squeeze the lime overall, toss and serve.
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