~Cilantro
Vegetable Entree~
This is a delicious
combination of vegetables that I serve on a crusty wedge of cornbread. The
juices soak down in the bread and the flavor is wonderful!
2 cups onions, chopped
3 garlic cloves, minced
2 T. olive oil
2 carrots, cut in matchsticks
2 zucchini, cut in half moons
1 red pepper, chopped
3 ears corn, cooked and cut off the cob
1 14.5 oz. can tomatoes, chopped w/liquid
3/4 cup fresh cilantro, chopped
1 15 oz. can kidney beans or black beans
1 1/2 t. cumin
1 t. ground coriander salt to taste chili powder to taste (couple of dashes)
In a skillet with a lid sauté onions and garlic in oil until translucent.
Add the remaining ingredients, cover, and continue to cook over low heat 10
minutes or until vegetables are tender. Adjust seasoning to taste and serve
over wedge of corn bread.
