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Southwestern Vegetable Medley

SERVES
6
COOK TIME
15 Min

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

  1. 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.
     
  2. 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.

Notes

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What a colorful assortment!

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