Mesa Squash Fry with Sunflower Seeds
Yield
6 servingsPrep
15 minCook
23 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
anaheim chilies
green |
*
|
| 1 | tablespoon |
sunflower oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 8 | ears |
yellow corn
sweet, kernels cut from the cob |
* |
| 8 | small |
zucchini
or yellow squash, julienned |
|
| 1 | each |
sweet red bell peppers
diced |
|
| ¼ | cup |
sunflower seeds
shelled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
anaheim chilies
green |
*
|
| 15 | ml |
sunflower oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 8 | ears |
yellow corn
sweet, kernels cut from the cob |
* |
| 8 | small |
zucchini
or yellow squash, julienned |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 59 | ml |
sunflower seeds
shelled |
|
Directions
Roast the anaheim chile, then peel, seed, and coarsely chop it.
In a sauté pan, heat the oil over moderate heat.
When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend.
Add the corn, squash, and red pepper.
Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender.
Add the sunflower seeds and simmer another 5 minutes.
Serve hot as a vegetable side dish.
