Southwest Vegetable Melange

By Marian Burros

Published December 16, 1989

Total Time
10 minutes
Rating
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Featured in: Lifestyle: Sunday Menu; Generous on the Tang, Stingier on the Calories

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Ingredients

Yield:4 servings

  • 1 tablespoon corn or canola oil

  • 1 large onion, chopped

  • 2 medium zucchini, quartered and finely sliced

  • ½ to 1 whole finely minced jalapeno, seeds removed

  • 3 cups frozen corn

  • 2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 154 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 4 grams fiber; 584 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.

  2. Step 2

    Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.

  3. Step 3

    Season with salt and serve.

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