Summer Vegetable Saute
I found this recipe online and adapted it to our taste. You could substitute other vegetables and seasonings to make several different versions.
Summer Vegetable Saute 1 Tbsp Canola or Olive Oil ˝ cup chopped green onion 1 clove garlic, minced 1 cup chopped zucchini (one small) 1 cup chopped red bell pepper 1 finely minced, seeded jalapeno pepper Cumin, to taste 1 cup fresh or frozen corn kernels 1 cup frozen lima or butter beans or edamame ˝ to 1 cup chopped jicama Juice of 1 or 2 limes 1/3 cup minced fresh cilantro 1/8 tsp salt 1/8 tsp freshly ground black pepper Directions: Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add zucchini; sauté 3 minutes. Reduce heat to medium. Add bell pepper, jalapeno and cumin; cook 5 minutes. Add corn and beans; cook about 7 minutes. Add jicama and lime juice; cook about 2 minutes. Stir in cilantro and sprinkle with salt and pepper. Serve at room temperature. Approximately 6 servings Approximate Nutritional Information: Calories: 90 Fat: 2.7 grams Fiber: 4.8 grams Protein: 3.7 grams |
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