Serves: 4
Total Calories: 102
1. In a large saucepan of boiling salted water cook the zucchini, cauliflower, and corn until crisp-tender, about 2 minutes. Drain and transfer to a platter.
2. Heat the oil in a medium skillet over medium heat and cook the onion until limp, about 4 minutes. Add the remaining ingredients, except the cilantro. Cook, stirring, until the tomato is hot and bubbling, about 2 minutes. Spoon over the vegetables. Sprinkle with cilantro. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mixed Vegetables, Mexican Style recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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