| 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.
A Message from our Provider:
“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”