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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest. Ingredients:
1 cup chopped onion |
1 tablespoon canola oil |
1 small zucchini, halved lengthwise and sliced 1/4 inch thick |
1 small yellow squash, halved lengthwise and sliced 1/4 inch thick |
1 cup frozen cut green beans |
1 medium green pepper, diced |
2 cups fresh or frozen corn |
1 can (14-1/2 ounces) mexican stewed tomatoes |
1/2 teaspoon dried oregano |
Directions:
1. In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through. Yield: 6-8 servings.
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