Zucchini and Carrots with Tomato
Calabacitas y Zanahorias con JitomateEl Campanario, a beautiful and stylish restaurant in a restored eighteenth-century building in San Miguel de Allende, serves this bright mix of fresh vegetables with stuffed chicken breast. The vegetables also go well with other meats or grilled fish.
Ingredients
Makes 4 servings
- 2 medium carrots peeled and finely diced (¼ inch)
- 1 tablespoon olive oil
- ¼ medium white onion finely chopped
- 2 medium zucchini cut into 1⁄4-inch dice
- 1 medium tomato peeled, seeded, and finely chopped
- 1 tablespoon chopped fresh cilantro
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- In a medium saucepan, cook the carrots in boiling water to cover until crisp tender, about 3 minutes.
- Drain and rinse under cold running water to stop the cooking.
- Reserve in a bowl.
- Heat the oil in a skillet over medium heat.
- Add the onion and cook, stirring, until translucent, about 3 minutes.
- Add the zucchini and reserved carrots.
- Cook, stirring frequently until the zucchini is crisp tender, 3 to 4 minutes.
- Add the tomato, cilantro, salt, and pepper.
- Cook, stirring until completely heated through, 1 to 2 minutes.