Spicy Vegetable Medley

I didn’t grow up in a house with many fresh vegetables. We mostly ate canned veggies which is, of course, better than no veggies. But now that I am grown, I am making a concerted effort to implement fresh and seasonal vegetables into our diet. I know almost nothing about fresh vegetables. Example 1: a couple years ago, I had to watch a youtube video to learn how to use fresh garlic.

One thing this vegetable adventure has taught me is that: vegetables are delicious!

And this spicy vegetable medley, which I’ve also learned can be called Calabasitas, is so good that I have hardly stopped thinking about it for one whole week. The original source mentioned adding chicken to transform the dish from a side into an entree. I haven’t tried that yet, but I am certain it would be fantastic.

 

Spicy Vegetable Medley

I can’t even look at the picture without wanting more. There is a definite kick to this medley. If you are not a fan of the heat, you can tone it down. Play with the spices to figure out what you and yours like.

Ingredients:

  • 1 tbsp olive oil
  • 2 smallish zucchini squash, sliced in half moons
  • 2 ears of fresh corn
  • 1-2 ripe plum tomatoes, seeded & diced
  • 1/4 cup roasted mild green chile, chopped
  • 2 oz. chopped jalapenos
  • 2-3 cloves fresh peeled garlic, chopped
  • salt and pepper to taste
  • a couple good pinches of ground cumin
  • 1 tbsp sugar
  • juice from half a lime [more juice or water if neeeded]
  • 1 and 1/2 tbsp chopped cilantro
  • lime wedges for serving and extra cilantro for garnish

What goes down:

  1. Heat olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
  2. Add all ingredients except the fresh cilantro; stir to combine
  3. Cover and cook for about 15 minutes, until the vegetables are crisp-tender. Add more liquid if needed.
  4. To serve, stir in the fresh cilantro. Top with lime wedges and extra cilantro if desired.

Source: Gluten-Free Goddess

 

Notes: I played around with the cumin, we like hot so I leaned toward more rather than less. Also, When I had the veggies covered, I needed more liquid so I just added some water about 2 tbsp’s worth.

 

Happy Cooking!

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