Mexican Vegetables on Cornbread

Submitted by MsBindy

"This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant""

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 29.58 ml vegetable oil
• 473.18 ml onions, chopped
• 2 garlic cloves, minced
• 3 carrots, cut into half-moons
• 1 medium zucchini, cut into half-moons
• 1 green pepper, diced
• 473.18 ml corn, fresh or frozen
• 473.18 ml undrained canned tomatoes, chopped
• 4.92 ml ground cumin
• 4.92 ml ground coriander
• 14.79 ml fresh cilantro, chopped (optional)
• salt
• cayenne
• additional tomato juice, if needed

directions

1. In a large skillet, saute the onions and garlic in oil for 5 minutes.
2. Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
3. Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
4. The mixture should be saucy; add more tomato juice if necessary.
5. Serve over hot corn bread and top with sour cream or cheese.

Reviews

[justcallmetoni]

This was a quick meal to pull together and yielded lots of flavor on the plate. As a shortcut I served mine on polenta instead of cornbread - fewer tools, less cooking time. I also used vegetable broth with just 1 tablespoon of oil to make this dish even lighter. The cilantro garnish was perfect in rounding out the flavors. Next time I think i will add some beans -- black, pink or red -- to give this delicious meal a little protein. Thanks!