Title: Mexican Vegetables
Categories: Tex Vegetable
Yield: 2 Servings

1 1/2	c	Onion; chopped
2	ts	Olive oil
16	oz	Zucchini; sliced
8	oz	Green bell pepper; chopped
1		Jalapeno pepper; seeded &
		. minced
1 1/2	lb	Tomatoes; washed & cubed
1/8	ts	Salt
		Black pepper to taste
1. Ch	op t	he whole onion.

2. Heat a nonstick skillet until it is very hot; reduce heat to medium-high, and add the oil. Saute the onion until it begins to soften.

3. Wash, trim and slice the zucchini into 1/4-inch thick rounds. Add to the onion after the onion has softened, and continue to stir-fry.

4. Wash, trim and seed the green bell pepper and jalapeno; chop the green bell pepper and mince the jalapeno, and add to vegetables as they cook.

5. Wash, trim and coarsely cube the tomatoes. When the vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (another recipe). If there is not enough liquid, add a few Tbsp of water.

Yield: 2 servings.

Approximate nutritional analysis: per serving: 240 calories, 6g fat, NO cholesterol, 315mg sodium, 7g protein, 40g carbohydrates.

** The New York Times -- Living Arts section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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