Southwest Vegetable Melange

Ingredients

• 1 tablespoon corn or canola oil
• 1 large onion, chopped
• 2 medium zucchini, quartered and finely sliced
• ½ to 1 whole finely minced jalapeno, seeds removed
• 3 cups frozen corn
• 2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    164 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 5 grams protein; 27 milligrams sodium

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

Preparation

1. Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
2. Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
3. Season with salt and serve.

10 minutes