Sauteed Corn, Carrots, Onion, and Red Bell Pepper

"Something I invented that could go well with any kind of meat or fish. The taste of basil is very dominant in this recipe. This side dish is easy to make, flavorful, and very pretty to look at!"
photo by for the love of veg photo by for the love of veg
photo by for the love of veg
Ready In:




  • Heat oil over medium-high heat in large saucepan.
  • Add onions, garlic, and bell peppers, and sauté until tender.
  • Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
  • Add salt, pepper, basil, and Spike seasoning and mix well.
  • Simmer for 3-5 minutes more.
  • Note: You can substitute another all-purpose seasoning for Spike.

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I'm a 33-year-old writer, mother, and wife. My family includes my motorcyle-obsessed husband, Myron, my 3-year-old firecracker daughter Melody Bee, a noisy and loveable Mini-Schnauzer named Max, a fiery and protective Scottish Terrier named Sammy, and a yellow, fiesty budgie (parakeet) named Lemonhead. We're expecting a baby boy, due August 4, 2008. I work full time in the Quality/Safety department at a hospital. When I'm not working or taking care of my family, I enjoy reading and writing fiction, yoga, gardening taking pictures, and (of course) cooking! Most of the meals that I cook are vegetarian. I stopped eating beef, pork, and chicken at the beginning of 2007, but I sometimes cook up some meaty dishes for my husband. I don't really call myself vegetarian because I do eat dairy, fish, and eggs, yet I daily incorporate lots of vegetarian and vegan foods in my diet (and that of my family's) because most of the dishes are so healthy. ********************************************* Recipe Ratings: Most of the time, I can tell when a recipe will turn out well just by the blend of ingredients and the way it is prepared. But occassionally, there's a recipe that sounds great that turns out awful for me. At all times, I will give a complete review of what I changed or what I think the problem was if the recipe didn't turn out "perfect." Here's how I've been rating recipes. ***** FIVE Stars: I made the recipe without any major changes to ingredients or preparation, and it turned out perfect. If I made any changes, it was due to what I had on hand, not because the recipe was bad as is. I'd make this recipe again without a doubt. And I'd be proud to serve it to my family and friends. **** FOUR Stars: The recipe is very good, but I needed to tweak it just ever so slightly to my liking. (This does not include recipes I change because of the ingredients I have on hand. Instead, a four-star recipe was just a little "off," but easily fixed with minor changes.) I'd probably make this again, and I'd recommend this recipe to others. *** THREE Stars: The recipe is good, but needed many modifications to bring it to my liking. I either had to omit, substitute, or increase ingredients or something was just not right with the texture or taste. ** TWO Stars: This recipe was a real bummer both in taste and preparation. I was disappointed in the outcome and couldn't even modify the recipe enough without it becoming a whole different recipe. I wouldn't make this again, and I wouldn't recommend it to anyone. * ONE Star: I'd be embarrassed to serve this recipe to my worst enemy. Fortunately, I haven't come across many of these recipes on this site. Chances are, there had to be something wrong with the cooking instructions for this to turn out so bad! NO Stars: The recipe was a catastrophe. It was completely inedible and had to be thrown away before it even reached a serving plate. My dogs begged to be let outside for fresh air while this dish was cooking. +++++++++++++++++++++++++++++++++++++++++++++ <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket">
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