Southwest Summer Vegetables Recipe

Southwest Summer Vegetables Recipe

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45 juta s/d 2.5 milyar listing 2017
Southwest Summer Vegetables Recipe Southwest Summer Vegetables Recipe This recipe combines a variety of summer vegetables—use whatever you have available. Serve in a flour tortilla for an unusual meatless burrito.
Southwest Summer Vegetables

Southwest Summer Vegetables Recipe

This recipe combines a variety of summer vegetables—use whatever you have available. Serve in a flour tortilla for an unusual meatless burrito. Ingredients :
  • 1/4 cup (59 mL) olive oil
  • 2 tablespoons (30 mL) red wine vinegar
  • 1 tablespoon (15 mL) crushed red New Mexican chile, seeds included
  • 1 tablespoon (15 mL) chopped fresh cilantro
  • 1/4 teaspoon (1.25 mL) crushed cumin seeds
  • 4 ears of corn, cut into 2-inch (5 cm) lengths
  • 1 bell pepper, stem and seeds removed, cut in wedges
  • 2 large onions, cut into 1½-inch (3.5 cm) pieces
  • 2 zucchini, cut in 1-inch (2.5 cm) rounds
  • 1 cup (236 mL) cherry tomatoes
Method :
  1. In a saucepan, combine the oil, vinegar, chile, cilantro, and cumin. Simmer for a couple of minutes to blend the flavors.
  2. Thread the vegetables on skewers and grill for 7 to 10 minutes or until done, basting frequently with the marinade.
Yield : 4-6 servings Heat Scale : Mild See also recipes  "Chile-Cheese Broccoli Casserole Recipe" grilled vegetable recipes, summer vegetable recipes, vegetable recipes, vegetables recipe, vegetables recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Southwest Summer Vegetables Recipe

Article Categories : American Recipes, Mexican Recipes

Southwest Summer Vegetables

Southwest Summer Vegetables Recipe

This recipe combines a variety of summer vegetables—use whatever you have available. Serve in a flour tortilla for an unusual meatless burrito.

Ingredients :

  • 1/4 cup (59 mL) olive oil
  • 2 tablespoons (30 mL) red wine vinegar
  • 1 tablespoon (15 mL) crushed red New Mexican chile, seeds included
  • 1 tablespoon (15 mL) chopped fresh cilantro
  • 1/4 teaspoon (1.25 mL) crushed cumin seeds
  • 4 ears of corn, cut into 2-inch (5 cm) lengths
  • 1 bell pepper, stem and seeds removed, cut in wedges
  • 2 large onions, cut into 1½-inch (3.5 cm) pieces
  • 2 zucchini, cut in 1-inch (2.5 cm) rounds
  • 1 cup (236 mL) cherry tomatoes

Method :

  1. In a saucepan, combine the oil, vinegar, chile, cilantro, and cumin. Simmer for a couple of minutes to blend the flavors.
  2. Thread the vegetables on skewers and grill for 7 to 10 minutes or until done, basting frequently with the marinade.

Yield : 4-6 servings
Heat Scale : Mild

See also recipes “Chile-Cheese Broccoli Casserole Recipe”