Rehfwitz Recipes

 

From www.epicurious.com

· 1 small onion, chopped fine

· 1 tablespoon olive oil

· 2 clove garlic, minced

· 1 medium zucchini, quartered lengthwise and cut crosswise into ½-inch pieces.

· ½ cup corn

· 1/3 cup chopped red bell pepper

· 1 to 2 teaspoons minced fresh jalapeño chili including seeds

· ¼ teaspoon ground cumin

· 1 medium tomato, chopped

· 2 tablespoons coriander sprigs

In a 10-inch skillet, cook onion in oil over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes or until softened

Add jalapeño, cumin, tomato, and salt an dpepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Cook longer for softer veggies. Stir in coriander.

Serves 2