Mexican Vegetables

1. 1

   Chop whole onion.

2. 2

   Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil.

3. 3

   Saute onion until it begins to soften.

4. 4

   Wash, trim and slice zucchini into 1/4-inch-thick rounds.

5. 5

   Add to onion after onion has softened, and continue to stir-fry.

6. 6

   Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.

7. 7

   Wash, trim and coarsely cube tomatoes.

8. 8

   When vegetables have softened, stir in the tomatoes and season.

9. 9

   Simmer a few minutes longer, and serve over polenta (see below).

10. 10

    If there is not enough liquid, add a few tablespoons of water.

* Per serving · 4 servings · Values may vary.

No additional tips available.