Rajas Vegetable Skillet
Recipe type: Side Dish
Cuisine: Mexican
  • •1 poblano pepper
  • •2 TBSP olive oil
  • •1/4 white onion, sliced
  • •2 medium size zucchinis, sliced
  • •2 medium size carrots, sliced
  • •1 red bell pepper, julienned
  • •1/2 cup corn kernels
  • •salt and pepper to taste
  1. Roast and clean the poblano pepper. Deseed and cut in long thin strips. Set apart.
  2. Heat an iron cast skillet and add the olive oil. Saute onion until translucent.
  3. Add the rest of the vegetables and let them cook until they start to brown. About 13 minutes.
  4. Mix in the strips of poblano pepper.
  5. Add salt if desired and freshly ground pepper.
  6. Serve hot and enjoy.
  7. I served this with tortas de papa (potato fritters) and Mexican rice, a delicious meatless dinner.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2011/07/01/rajas-vegetable-skillet/