Here is another dish I served last month when I needed a vegetarian option. Because I was serving Turkey Chili with cornbread to my meat-eating friends, it seemed logical to have a tomato-based vegetarian stew for my non-meat-eating friends.
I was recently reminded of this recipe when a friend posted on Facebook that she had made it for friends. She was recollecting how we had this dish in college. It was delicious then, and it still is today.
Mexican Vegetable Stew
Serves 6-8
2 medium-sized zucchini
4 medium-sized carrots
1 green pepper
1 large onion
2 cloves garlic, minced
2 cups frozen corn
2 cans (28-ounce) diced tomatoes with juice
1 teaspoon cumin
1 teaspoon coriander
Salt, to taste
1 recipe Cornbread
Shredded cheese
Sour cream
Chop all of the veggies to a uniform size — I usually make them about ¼-inch cubes.
Sauté the onion in a large skillet until translucent. Add the minced garlic and sauté for another 30 seconds.
Add the carrots and sauté for a few minutes, then cover and cook for about 5 minutes.
Add the other vegetables and seasonings, and let the stew cook until the vegetables are tender. This should only take about 10 more minutes. Season to taste.
Serve hot over cornbread with shredded cheese and sour cream.
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