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Skillet Vegetables with Green Chiles

Skillet Vegetables

Skillet Vegetables with Green Chiles

Skillet Vegetables

Skillet Vegetables with Green Chiles is a medley of zucchini, yellow squash, corn, bell pepper, onion, tomatoes and garlic. Vegetables have never been this tasty and fun! And, there are so many versions and alternative to this dish.

Skillet Vegetables with Green Chiles

 

Recipe Ideas:

  • Create a vegetable medley of your favorites
    • Jalapenos – add 2-3 seeded and diced or julienned jalapeno peppers for extra spice
    • Add carrots – peeled or unpeeled, sliced into 1/4 to 1/2 inch rounds
    • Dice the red onion, if you like. I prefer quarter slices
    • Add fresh green beans! If adding, add at the beginning of the cooking process to ensure enough cooking time. Or blanch before adding to the veggie medley. I am a big fan of blanching vegetables. It brings out the natural vibrant color of the vegetable. And, for more “hearty” vegetables, the blanching process provides the time to allow the beans or other veggie the opportunity to all be served al dente

 

This simple vegetable recipe can be served with:

  • Blanched vegetables. Incorporate into this simple but flavorful dish
  • Rice pilaf including quinoa (a personal favorite), Saffron rice, black beans & rice
  • A delicious pasta recipe such as > GREEK PASTA SALAD  Make the vinaigrette and toss with penne. Easy, simple, delish!

Skillet Vegetables with Green Beans

 

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Recipe

Skillet Vegetables with Green Chiles
Entree, Side Dish
Skillet Vegetables with Green Chiles is a medley of zucchini, yellow squash, corn, bell pepper, onion, tomatoes and garlic

Ingredients

1/4 cup olive oil
2 garlic cloves, finely chopped
3/4 pound zucchini squash, cut lengthwise into quarters
3 yellow squash, cut lengthwise into quarters
4 ears of corn, kernels cut from the cob
6 green onions, chopped
4 ounces green chile salsa or 1 small can green chiles
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cups broccoli florets
1/2 red onion, peeled, halved and sliced
1 teaspoon sea salt or kosher salt
1 teaspoon black pepper
2 hot house, or similar, tomatoes, seeded and diced

Instructions

Heat olive oil in a large iron skillet (or heavy skillet) over medium low heat and sautee the garlic.
Add zucchini, yellow squash, corn, green onion, green chile salsa, bell peppers, broccoli florets, and red onion.
Stir in salt and pepper, reduce heat to low, cover and simmer for about 25 minutes until vegetables are tender but al dente.
Add the tomatoes, cover, and simmer an additional 1-2 minutes.
Uncover, remove from heat, transfer to a serving dish and serve.

Serves

8

Preparation Time (hrs/min)

, 20

Cooking Time (hrs/min)

, 21

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