Southwestern Squash Saute

Submitted by lisar

"This is a great zippy side dish using many fresh veggies from the garden."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• kosher salt
• 1 medium red bell pepper, diced
• 2 -3 small zucchini or 2 -3 small summer squash, cut in medium dice (1/3 inch, about 1 lb.)
• 1 large ear of corn, kernels cut from the cob
• 1 -2 small jalapeno, seeded and minced
• ground pepper
• 1⁄2 teaspoon ground cumin
• 1 -2 tablespoon chopped fresh cilantro
• 1⁄2 lime

directions

1. Set a large skillet over med-high heat.
2. When hot, add 2 T.oil and let it heat.
3. Add the onion, season with a little salt, and sauté until translucent, about 2 minutes.
4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes.
5. Transfer the pepper and and onion mixture to a bowl or a plate.
6. Turn the heat to high, add one more T.oil and the squash.
7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook).
8. Put the peppers and onions back in the pan, and the corn, garlic and chilies, season again with salt and sauté a few minutes more.
9. Season with a few grinds of pepper, and the cumin.
10. Toss in the cilantro, squeeze the lime overall, toss and serve.

Reviews

[Musical Joy]

Wow!!! This was incredible. Very easy to make - great directions! Went so well with a fried rice mix and grilled pork chops. My DH and I agreed that we could've just eaten this for dinner. I only made a few changes, less oil, used a green pepper instead of red, and unfortunately didn't have any cilantro. Didn't know how much garlic to add, so I just threw in on TBLS of minced garlic. We will make this again and again and share it with our vegetarian friends. They'll love it too. Thanks!

 

[peppermintkitty]

I really liked this dish, but a little more than my husband. It was easy to prepare and I used yellow squash. I used mild peppers as I can't handle the heat of jalapeno. When I looked for the part to add the parsley as listed in the ingredients, it wasn't in the instructions but cilantro was, which wasn't listed as an ingredient. So, I wasn't sure if both were actually used, or which one was correct. I used the parsley as I don't care for cilantro. I definitly will make this again, but leave out the cumin, as that is what my husband didn't like and the lime. This dish is colorful, taste good and uses fresh ingredients.