In a large non-stick skillet, saute the red onion in olive oil for 5-7 minutes or until soft and lightly browned. Add all of the diced peppers and saute an additional 3 minutes. Add the corn, zucchini, and garlic, and saute for 4-5 minutes or until the vegetables are crisp-tender. Add the chili powder, salt, and pepper, and saute an additional 2 minutes to blend the flavors. Stir in the remaining ingredients. Remove the pan from the heat, taste, and adjust the seasonings as needed. Transfer the mixture to a large bowl or platter for service.
Home | Recipes | Books | Bio | Links | Guestbook