(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.


Serves 4

pdf of recipe can be found here