Mexican Vegetables on Cornbread

"This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant""
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
30mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

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