When you go to a Mexican restaurant and the side of vegetable is a combination of steamed cauliflower, broccoli and carrot, it’s disappointing. This choice in no way enhances the rest of the meal and usually comes with not an ounce of seasoning. Vegetables to go with your Mexican meal should not be simply a filler of space but a true enhancement to the rest of the food. My personal favorite vegetable medley for Mexican food contains zucchini, onion, corn and poblano peppers. This combination is easily prepared and cooked on a stovetop with a little olive oil and some homemade taco seasoning mix and it’s perfection when served over nachos, rolled in enchiladas, used in a Mexican lasagna, in Mexican tacos, or simply served as a side vegetable.
Vegetable Side: Zucchini, Onion, Poblano Pepper & Corn
I like this combination so much that I tend to cut up a big Ziploc bag of extras to have in the refrigerator throughout the week. Serve it over brown rice for a quick and healthy weeknight dinner. (If you live near a Trader Joe’s, their organic brown rice that you microwave to cook is delicious and ready in five minutes, making weeknight cooking especially fast.) Top with some shredded cheese and pico de gallo and this also makes a perfect “Meatless Monday” meal.
- 6 cups chopped zucchini
- 2 cups chopped onion
- 1 1/2 cup frozen yellow corn (or cut off the cob)
- 1 1/2 cup poblano peppers
- 1.5 T taco seasoning mix (see StyleBlueprint's homemade taco seasoning mix)
- Salt to taste
- 2 T olive oil
- Heat oil in a sauce pan over medium high heat until hot
- Add onions and cook for 2 minutes
- Add peppers and cook an additional minute
- Add zucchini and corn and cook for 5 minutes, covered.
- Add taco seasoning mix and salt to taste
- Cook 1 more minute.