MEXICAN VEGETABLE MEDLEY, Jalapeno Cilantro Oil
Makes 8 (½ cup) servings
1 medium onion, sliced
3 tablespoons Jalapeno & Cilantro Oil
2 cups sliced zucchini (halved lengthwise) cut ½ inch slices
2 tablespoons Oh! So Garlic Seasoning
1 teaspoon salt
1 teaspoon pepper
2 cups chopped tomatoes or 1 (14.5 ounce) can diced tomatoes
1 cup fresh or frozen corn kernels
¼ teaspoon crushed red peppers
½ cup pitted ripe olives, quartered, if desired
1. In a large skillet over medium-high heat cook onion with crushed red peppers 2 to 3 minutes or until onions are slightly softened stirring occasionally. Add zucchini and Oh So Garlic; cook and stir 2 minutes. Sprinkle with salt & pepper.
2. Reduce heat to medium. Add tomatoes and corn; cook 3 to 5 minutes or until tomatoes release their juices and zucchini is tender. Stir in olives.