Mexican Vegetables

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
• ½ to 1 whole jalapeno pepper
• 1 ½ pounds ripe fresh tomatoes
• ⅛ teaspoon salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    232 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 24 grams sugars; 8 grams protein; 190 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Chop whole onion.
2. Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
3. Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
4. Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
5. 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.

20 minutes