When you want a quick and flavorful vegetable side dish this Southwest Vegetable Medley is the recipe for you. I made this side dish recently to take to a casual dinner party to accompany pulled pork and grilled shrimp entrees.
This Southwest vegetable recipe works for a party or a weeknight dinner at home.
The recipe as I have written makes a tasty side dish. Make this dish your own by adjusting the seasonings to your taste. If you are making this vegetable dish for kids you might want to swap out the Rotel with a can of diced tomatoes and go easy on the Southwest seasoning.
I like to add chopped red, yellow, and green bell peppers on top as a pop of color when serving. You might want to substitute chopped scallion. A little bit of shredded cheese on top would be yummy, too.
Don't be afraid of making a large amount of this side dish. You might want to intentionally make more than enough. The leftovers will be delicious the next day for breakfast as a flavorful omelet filling.
A Versatile Southwest Vegetable Side Dish
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| Colorful Southwest Vegetable Medley |
Don't be afraid of making a large amount of this side dish. You might want to intentionally make more than enough. The leftovers will be delicious the next day for breakfast as a flavorful omelet filling.
You can also make a quick, Southwest vegetable soup with the addition of chicken broth and shredded rotisserie chicken.
Serves 8-10
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and chopped peppers to the pot. Season with salt and pepper. Saute vegetables until softened.
Add the garlic, black beans, Rotel, and corn to the pot. Cover the pot and cook for three to five minutes.
Add the Southwest seasoning mix to the pot, one teaspoon at a time. Stir and taste. Add the Southwest seasoning until you get the flavor you desire.
Add the zucchini to the pot. Stir well. Cover the pot and cook for five to ten minutes, until the zucchini is tender. Taste one more time for seasoning and adjust as needed.
Add some chopped red, yellow, and green bell pepper for garnish and serve either hot or at room temperature.
Thanks for sharing this recipe with your friends on social media. I appreciate all your shares on Facebook, Twitter, Pinterest, and Yummly.
Enjoy!
Southwest Vegetable Medley
Printer Friendly RecipeServes 8-10
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| The Southwest Medley Vegetables |
- 2 T olive oil
- 1 large red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 3 cloves of garlic, minced
- 3 medium zucchini, cut into large chunks
- 1 can black beans, rinsed and drained
- 1 15-ounce bag of frozen corn kernels
- 1 can Rotel seasoned tomatoes
- salt and pepper to taste
- Southwest seasoning mix
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and chopped peppers to the pot. Season with salt and pepper. Saute vegetables until softened.
Add the garlic, black beans, Rotel, and corn to the pot. Cover the pot and cook for three to five minutes.
Add the Southwest seasoning mix to the pot, one teaspoon at a time. Stir and taste. Add the Southwest seasoning until you get the flavor you desire.
Add the zucchini to the pot. Stir well. Cover the pot and cook for five to ten minutes, until the zucchini is tender. Taste one more time for seasoning and adjust as needed.
Add some chopped red, yellow, and green bell pepper for garnish and serve either hot or at room temperature.
Thanks for sharing this recipe with your friends on social media. I appreciate all your shares on Facebook, Twitter, Pinterest, and Yummly.
Enjoy!
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