AZTEC VEGETABLES

Aztec Vegetables image

Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.-Taste of Home Cooking School

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped onion
1 tablespoon canola oil
1 small zucchini, halved lengthwise and sliced 1/4 inch thick
1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
1 cup frozen cut green beans
1 medium green pepper, diced
2 cups fresh or frozen corn
1 can (14-1/2 ounces) Mexican stewed tomatoes
1/2 teaspoon dried oregano

Steps:

In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges