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  • 6servings
  • 20minutes
  • 198calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/4 cup red wine vinegar

  3. 1 teaspoon dried oregano

  4. 1 teaspoon chili powder

  5. garlic salt to taste

  6. salt and pepper to taste

  7. 1 teaspoon white sugar

  8. 2 small zucchini, julienned

  9. 2 medium small yellow squash, julienned

  10. 1 large onion, sliced

  11. 1 green bell pepper, cut into thin strips

  12. 1 red bell pepper, cut into thin strips

  13. 2 tablespoons olive oil

  14. 1 (8 3/4 ounce) can whole kernel corn, drained

  15. 1 (15 ounce) can black beans, drained

Instructions Jump to Ingredients ↑

  1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

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