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

Fiesta Veggies

Tasty, colorful veggies are done skillet-style in two easy steps.

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  • prep time 20 min
  • total time
  • ingredients 11
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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