Mexican Vegetables on Cornbread

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This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant"

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Ingredients [?]

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  • add   1 tablespoon fresh cilantro, chopped (optional)
  • add   1 teaspoon ground cumin
  • add   1 medium zucchini
  • add   3 carrots
  • add   1 teaspoon ground coriander
  • add   salt
  • add   cayenne
  • add   additional tomato juice
  • add   2 cups corn
  • add   1 green pepper
  • add   2 tablespoons vegetable oil
  • add   2 garlic cloves
  • add   2 cups undrained canned tomatoes
  • add   2 cups onions


  1. In a large skillet, saute the onions and garlic in oil for 5 minutes.
  2. Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
  3. Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
  4. The mixture should be saucy; add more tomato juice if necessary.
  5. Serve over hot corn bread and top with sour cream or cheese.