Mixed Vegetables, Mexican Style
Verduras Mixta Mexicana
Serve Mexican-style mixed vegetables with grilled or roasted meat, poultry, or fish.
Equipment
- large saucepan
Ingredients
Makes 4 servings
- 1 medium zucchini cut into 1⁄2-inch pieces
- 1 cup small cauliflower florets
- 1 cup fresh corn kernels from about 1 medium ear, or thawed if frozen
- 2 tablespoons olive oil
- 1 medium white onion sliced
- 1 medium garlic clove finely chopped
- 1 serrano chile minced with seeds
- 1 medium tomato peeled and finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- In a large saucepan of boiling salted water cook the zucchini, cauliflower, and corn until crisp-tender, about 2 minutes.
- Drain and transfer to a platter.
- Heat the oil in a medium skillet over medium heat and cook the onion until limp, about 4 minutes.
- Add the remaining ingredients, except the cilantro.
- Cook, stirring, until the tomato is hot and bubbling, about 2 minutes.
- Spoon over the vegetables.
- Sprinkle with cilantro.
Notes & Wine Advice
Serve hot.