Shape Your Future Healthy Kitchen: Southwest Summer Vegetable Sauté

A recipe from the Shape Your Future Healthy Kitchen with Chef Valarie from OU Culinary Medicine for Southwest Summer Vegetable Sauté.

Ingredients:

• 2 Tablespoons canola oil
• 2 mild green chiles, diced (or 4 ounce can of mild green chiles)
• 2 ears of corn, kernels cut off the cob (or about 1 1/2 cup of frozen corn or canned corn, rinsed)
• 2-3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons cumin (optional)
• 2 large tomatoes, diced
• 1 medium zucchini, diced
• 1/2 bunch cilantro, chopped (optional)

Tools and equipment:

• measuring spoons and cups
• whisk or fork
• knife
• cutting board
• mixing bowl
• mixing spoon or spatula
• can opener

Directions:

1. Heat a large saute pan over medium-high heat
2. Add canola oil and heat until simmering
3. Add chiles and cook 2-3 minutes until slightly softened
4. Add corn, garlic, salt, and pepper and cook 203 minutes or until corn is tender
5. Add cumin (if using) and cook 1-2 minutes
6. Add tomatoes and zucchini and cook until zucchini is tender, 3-4 minutes. Remove from heat
7. Sprinkle with chopped cilantro (if using)

Additions/Substitutions:
Diced bell peppers
Sliced okra
Chopped spinach or other greens
Diced red, white or yellow onion
Lima beans (fresh or frozen)
If you don't have fresh tomatoes use a can of petite diced tomatoes (drained)
Swap bell peppers for green chiles, olive oil for canola oil

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