Difference between revisions of "Summer Vegetable Saute"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Vegan Side Dish Recipes" to "Category:Vegan recipes") |
||
| Line 23: | Line 23: | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Vegan bean and legume Recipes]] | [[Category:Vegan bean and legume Recipes]] | ||
| − | [[Category:Vegan | + | [[Category:Vegan recipes]] |
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
Revision as of 14:57, 19 April 2012
Description
Summer Vegetable Saute from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resourceServes: 4
Ingredients
- 1 large onion, very finely chopped
- 1 Tbsp. vegetable oil
- 1 1/2 cups corn kernels, fresh or frozen
- 1 pound zucchini, chopped
- 1, 28 ounce can plum or Roma tomatoes, crushed or chopped
- 1, 15 ounce kidney or black beans
- 1 tsp. oregano
- Pinch of black pepper
Directions
1.In a large skillet, sauté the onion in the vegetable oil. 2.Add the corn, zucchini, tomatoes, beans, oregano, and pepper. Toss gently to combine. Cover the skillet, and cook mixture over low heat for 15 minutes, stirring gently a few times. 3.Serve over cooked pasta or rice.
