Best Mixed Vegetables Mexican Style Recipes

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Escabeche Recipe (Mexican Pickled Vegetables) image

Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.

Provided by Kim

Time 35m

Number Of Ingredients 9

Ingredients

1 small red onion (sliced thin)
2 medium carrots (sliced thin)
1 large jalapeno (sliced into thin rings)
1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))
1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))
1 1/2 cups apple cider vinegar
3/4 cup water
2 teaspoons sugar
1/2 teaspoon salt

Steps:

Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g

MEXICAN ROASTED VEGETABLES

Mexican Roasted Vegetables image

These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.

Provided by Kimber

Categories Side Dish

Number Of Ingredients 9

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

Steps:

Chop vegetables and place on a large baking sheet in a single layer.
Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
Bake at 425˚F for 15-20 minutes or until vegetables are tender.
Remove from oven and squeeze lime juice over top. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g

MEXICAN VEGGIES WITH QUESO

Mexican Veggies with Queso image

Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.

Provided by Linda T

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 28m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ cup chopped red onion
2 cloves garlic, minced
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 chayote squash, thinly sliced
1 cup peeled, chopped jicama
2 tomatoes, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1 pinch cayenne pepper
salt and pepper to taste
1 cup shredded queso asadero (white Mexican cheese)

Steps:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
Remove from heat and stir in the shredded cheese. Serve immediately.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 16.6 g, Cholesterol 29.7 mg, Fat 12.1 g, Fiber 5.9 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 209.4 mg, Sugar 5.7 g