Southwestern Vegetable Medley
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If vegetables looked and tasted this good all the time, no one would have a problem getting their recommended daily servings!
What You'll Need
- 1/4 cup vegetable oil
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 zucchini, cut into 1/2-inch chunks
- 2 yellow squash, cut into 1/2-inch chunks
- 1 large red bell pepper, cut into 1/4-inch strips
- 3 ears of fresh corn on the cob, sliced into 1/2-inch circles
- 1 fresh jalapeno pepper, stems and seeds removed, sliced into rings
What to Do
- In a small bowl, combine oil, garlic powder, cayenne pepper, and salt; mix well. Place in a large skillet over medium-high heat; add zucchini, yellow squash, and bell pepper.
- Cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Add corn and jalapeños; mix well. Cook 5 to 6 minutes, or until thoroughly heated. Serve immediately.
- As usual, it's your call...use these or other vegetables according to your likes and dislikes.
- Looking for more fantastic recipes for spring? Be sure to check out our free recipe collection, Spring Veggie Fever: 25 Mouthwatering Spring Vegetable Recipes.
LATEST TV RECIPE & VIDEO
Y'know how good salads taste when you order them from a restaurant? Well, we recreated one of our favorites and came up with this recipe for Southwestern Salad Toss that we think is even better than the original! Full of yummy mix-ins and topped off with a light, fresh, and flavorful dressing, this salad will definitely impress everyone!