How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southwest Vegetable Melange?

You need 7 ingredients. The key ingredients include: 1 tablespoon corn or canola oil, 1 large onion, chopped, 2 medium zucchini, quartered and finely sliced, 1/2 to 1 whole finely minced jalapeno, seeds removed, and more.

Is Southwest Vegetable Melange suitable as vegetarian?

Yes, Southwest Vegetable Melange falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Southwest Vegetable Melange?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Vegetable Melange Recipe

Name: Southwest Vegetable Melange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn or canola oil; 1 large onion, chopped; 2 medium zucchini, quartered and finely sliced; 1/2 to 1 whole finely minced jalapeno, seeds removed; 3 cups frozen corn; 2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces; Salt to taste

Try this homemade Southwest Vegetable Melange recipe the whole family will love. Made with corn, onion, zucchini and frozen corn. Easy step-by-step inst…

This Southwest Vegetable Melange relies on simple, everyday ingredients such as corn or canola oil, large onion, chopped, frozen corn and salt to taste. It comes together quickly and makes 4 servings, at about 214 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 tablespoon corn or canola oil
1 large onion, chopped
2 medium zucchini, quartered and finely sliced
1/2 to 1 whole finely minced jalapeno, seeds removed
3 cups frozen corn
2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces
Salt to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
214 kcal
Category
Vegetarian

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