(Mexican-flavored vegetable side dish)
Prep and Cook Time: 20 minutes
1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini , diced into ½ -inch cubes
2 cups yellow squash, diced in ½-inch cubes
15 oz can diced tomatoes, drained
4 oz can of diced green chili
1 TBS + 3 TBS chicken or vegetable broth
¼ cup chopped cilantro
3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
salt and black pepper to taste
*Optional: drizzle with olive oil before serving
Slice onion and chop garlic Prepare all the vegetables.
Heat 1 TBS broth in 11-12 inch stainless steel skillet. Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
Stir in herbs, salt, and pepper.