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Fiesta Veggies

(4)
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  • 20 min prep time
  • 0 min total time
  • 11 ingredients
  • 10 servings
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Tasty, colorful veggies are done skillet-style in two easy steps.

Bake-Off® Contest 39, 2000
René Schantz
Cameron, North Carolina

Ingredients

1
tablespoon margarine or butter
1
small onion, halved, sliced
1
teaspoon minced garlic
4
Italian plum tomatoes, cut into wedges
2
small yellow summer squash, sliced
2
small zucchini, sliced
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1/2
cup purchased Italian salad dressing
Salt to taste
Pepper to taste

Steps

  • 1 Melt margarine in 12-inch skillet over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes.
  • 2 Add all remaining ingredients; mix well. Cover; simmer 8 to 10 minutes or until squash is tender, stirring occasionally.
  • 1 Melt margarine in 12-inch skillet over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes.
  • 2 Add all remaining ingredients; mix well. Cover; simmer 8 to 10 minutes or until squash is tender, stirring occasionally.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
350mg
15%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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