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| What You Need: |
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2 tablespoons vegetable oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
2 pounds firm young zucchini or yellow straightneck squash, thoroughly scrubbed but not peeled, and cut crosswise into ¼-inch-thick slices
1 pound fresh green string beans, trimmed, washed and cut crosswise into 1½-inch lengths
1 teaspoon finely chopped fresh hot green chilies
4 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped (see chili con queso), or substitute 1½ cups chopped drained canned tomatoes
2 teaspoons salt
¼ teaspoon freshly ground black pepper
1cup fresh corn kernels, cut from about 2 large ears of corn
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| How To Cook: |
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1. In a heavy 7- to 8-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.
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2. Add the zucchini, string beans and chilies, and stir for 2 or 3 minutes. Then stir in the tomatoes, salt and pepper. Reduce the heat to low, cover the casserole partially and simmer for 15 minutes.
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3. Add the corn, mix well and continue to simmer partially covered until the zucchini and string beans are tender but still somewhat crisp to the bite. Taste for seasoning and serve at once, directly from the casserole.
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NOTE: If you like, you may cut the ears of corn crosswise into 2-inch chunks rather than removing the kernels. Drop the corn chunks into enough lightly salted boiling water to cover them by at least 1 inch. At once, cover the pot and remove it from the heat. Let the corn stand for 5 minutes, then drain it in a colander or sieve. Add the chunks to the colache as described above and simmer them with the other vegetables for about 5 minutes before serving.
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(5.0)
