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6 servings
Ingredients:
1/4 cup olive oil1/4 cup red wine vinegar1 teaspoon dried oregano1 teaspoon chili powder garlic salt to taste salt and pepper to taste1 teaspoon white sugar 2 small zucchini, julienned2 medium small yellow squash, julienned1 large onion, sliced1 green bell pepper, cut into thin strips1 red bell pepper, cut into thin strips2 tablespoons olive oil1 (8.75 ounce) can whole kernel corn, drained1 (15 ounce) can black beans, drained
Instructions:
In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
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