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Mixed Vegetables, Mexican Style

Verduras Mixta Mexicana Serve Mexican-style mixed vegetables with grilled or roasted meat, poultry, or fish.
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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.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian