| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Green anaheim chile | |
| 1 | T | Sunflower oil |
| 2 | Garlic cloves, chopped | |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 8 | Ears sweet yellow corn | |
| kernels cut from the cob | ||
| 8 | Zucchini or yellow squash | |
| julienned | ||
| 1 | Red bell pepper, diced | |
| 1/4 | c | Shelled sunflower seeds |
INSTRUCTIONS
Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute pan, heat the oil over moderate heat. When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend. Add the corn, squash, and red pepper. Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender. Add the sunflower seeds and simmer another 5 minutes. Serve hot as a vegetable side dish.
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”