Summer Veggie Medley

I wanted a yummy vegetable side dish to go with our chicken enchiladas for tonight.  I knew I wanted to do something with corn and peppers because they pair so well with mexican food.   I decided to go with zucchini.   I served 9 tonight, and had  leftovers that I’ll be making into a salad tomorrow.    Decrease the quantities to meet your needs 🙂

Summer Vegetable Medley

The following quantities will serve 12-15 as a side dish.

by Lori4squaremom

• 2 pound frozen corn
• 1/2 sweet red pepper, diced
• 1/2 green bell pepper, diced
• 1/2 small onion, very finely diced
• 3 medium zucchinis, diced
• salt, pepper, granulated garlic to taste
• 2 1/2 tsp. dried oregano leaves

Preheat a large skillet to medium hot.  Add 1 teaspoon extra virgin olive oil and onion.  Cook onion until it is translucent.  Add zucchini and peppers and let cook, stirring often for about 5 minutes or until zucchini is cooked to al dente.   Season with salt, pepper & garlic to taste, add oregano and corn.   Cook until corn is heated all the way through.   Check seasoning, serve.