Southwest Vegetable Medley

Southwest Vegetable Medley

Serves 8-10

• 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 frozen corn kernels
• 1 can Rotel seasoned tomatoes
• salt and pepper to taste
• Southwest seasoning mix

Directions

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.

©Just One Donna