Vegetable sauté

By the Chef Marshall O’Brien Group

This recipe gives you lots of options: cook extra and you will have a key ingredient for a couple of meals during the week! Use it as a side with broiled salmon, add some chopped chicken breast for a one-dish stir-fry lunch or dinner, or scramble the cooked veggies with some eggs and eat them with whole grain tortillas for a tasty brunch.

Serves 4

Ingredients

• 3 cups red bell pepper (about 2 large), chopped
• 1 cup onions, chopped
• 1 cup frozen kernel corn
• 1/4 cup olive oil
• 2 teaspoons cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat olive oil in a sauté pan over medium heat.
2. Add peppers, onions, corn, cumin, salt and pepper and mix well.
3. Sauté vegetables until tender, stirring often, about 8-10 minutes.