MEXICAN VEGETABLES

Mexican Vegetables image

Provided by Marian Burros

Time 20m

Yield 2 servings

Number Of Ingredients 8

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Ingredients

12 ounces whole onion or 11 ounces chopped, ready-cut onion
2 teaspoons olive oil
16 ounces whole zucchini or 15 ounces sliced, ready-cut zucchini
8 ounces whole green pepper or 7 ounces chopped, ready-cut green pepper
1/2 to 1 whole jalapeno pepper
1 1/2 pounds ripe fresh tomatoes
1/8 teaspoon salt
Freshly ground black pepper

Steps:

Chop whole onion.
Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 191 milligrams, Sugar 25 grams