SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
SOUTHWEST VEGETABLE SAUTE
Make and share this Southwest Vegetable Saute recipe from Food.com.
Provided by LAURIE
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, pepper and onion in a large skillet in oil over high heat 2 minutes; stirring frequently.
- Add corn and seasonings; continue cooking 2 minutes or until heated through.
- Top with cheese; cover.
- Cook 1 minute or until cheese is melted.
Nutrition Facts : Calories 241.5, Fat 9.1, SaturatedFat 2.9, Cholesterol 9.9, Sodium 168.6, Carbohydrate 38.2, Fiber 5.1, Sugar 2.4, Protein 8.2
RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
SOUTHWEST VEGETABLE MELANGE
Steps:
- Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
- Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
- Season with salt and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams
MELANGE OF VEGETABLES
Provided by Pierre Franey
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
- Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
- Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
- Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 4 grams
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
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