Calabacitas

[Guest guest]

Try this Southwestern vegetable dish that is traditionally made when all the summer squash and green chilies are in season.

Prep and Cook Time: 20 minutes

Ingredients:

1 medium onion cut in half and sliced thin 4 medium cloves garlic, chopped 2 cups zucchini diced in ½ inch cubes 2 cups yellow squash,diced in ½ inch cubes 15oz can diced tomatoes, drained 1 4oz can of diced green chili 3 + 1 TBS chicken or vegetable broth ¼ cup chopped cilantro 3 TBS fresh chopped fresh oregano salt and black pepper to taste *Optional: drizzle with olive oil before serving

Directions:

Slice onion and chop garlic and let sit for 5 minutes to bring out their health-promoting benefits. Prepare all the vegetables by slicing and chopping. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Saute onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes. Stir in herbs, salt and pepper. Serves 4

Suzi

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