Ingredients
1 teaspoon salad oil
2 medium green green peppers, cut into small cubes
1 large mild onion, sliced fairly thick
1 can whole tomatoes, with the juice
1 teaspoon oil
1 large zucchini squash, sliced
1 clove garlic, crushed
1 box frozen corn, completely thawed and drained
Salt and pepper
Accent
1/2 teaspoon sugar
Method
Saute in 1 teaspoon salad oil – 2 medium green peppers, cut into small cubes, 1 large mild onion, sliced fairly thick; until the onion is a little transparent.
Then add: 1 can whole tomatoes, with the juice, let simmer until the peppers and onions are cooked but still crisp.
In another pan with 1 teaspoon oil, saute 1 large zucchini squash, sliced with 1 clove garlic, crushed. Add the rest of the vegetable mixture. Add 1 box frozen corn, completely thawed and drained. Simmer a few minutes (2-3) until the corn is cooked.
Season to taste with salt, pepper, Accent, and 1/2 teaspoon sugar.
