VEGETABLES: This is a nice vegetarian dish that works well on its own as well as being served as side dish to roasted meat.

ZUCCHINI STEW:

 

 

 

1 lb. zucchini

1 small onion, chopped                                              

1 garlic clove, crushed

2 tbsp. oil                                                                    

1 x 16-oz, canned tomatoes                                        

½ tsp. oregano

salt and pepper                                                           

1 x 12-oz. can whole-kernel corn 

 

 

 

Heat oil in skillet over medium-high heat until hot, sauté onion and garlic until onion is transparent. 

 

Wash and trim ends of zucchini, slice thinly and add into the onion mixture. Drain tomatoes, discarding liquid, and break up tomatoes with a wooden spoon. Add tomatoes into zucchini in pan. Add salt and pepper to taste, and the oregano.

 

Cover saucepan and simmer until zucchini is softened but still crisp, about 8-10 minutes. Drain corn and add to zucchini. Heat through and serve.