Mexican Vegetables Recipes

MEXICAN VEGGIES WITH QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
• Remove from heat and stir in the shredded cheese. Serve immediately.

MEXICAN VEGGIES

Steps:

• Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.

MEXICAN ROASTED VEGETABLES

Steps:

• Chop vegetables and place on a large baking sheet in a single layer.
• Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
• Bake at 425˚F for 15-20 minutes or until vegetables are tender.
• Remove from oven and squeeze lime juice over top. Enjoy!

MEXICAN VEGETABLES

Steps:

• Chop whole onion.
• Heat nonstick skillet until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
• Wash, trim and slice zucchini into 1/4-inch-thick rounds. Add to onion after onion has softened, and continue to stir-fry.
• Wash, trim and seed green pepper and jalapeno; chop green pepper and mince jalapeno, and add to vegetables as they cook.
• Wash, trim and coarsely cube tomatoes. When vegetables have softened, stir in the tomatoes and season. Simmer a few minutes longer, and serve over polenta (see below). If there is not enough liquid, add a few tablespoons of water.

MEXICAN-STYLE PICKLED VEGETABLES

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.