In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. Serve as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers.
*Note: can also add cooked black or red beans to the mixture before serving
Yield: 4-5 Cups
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