This recipe will serve ten people - it is economical and very tasty. It can be served as a main dish or a vegetable accompaniment. If you are not strict vegans sprinkle it with grated cheese or have a bowl of cheese to hand round.
Serve with crusty bread, pasta or rice or couscous.
1 1/2 cups red onion or white-- diced
2 tablespoons olive oil
1 cup diced seeded orange or yellow pepper
1 cup diced seeded red pepper
1 cup diced seeded green pepper
2 pounds cut corn or equivalent in tins
2 cups diced zucchini
1 tablespoon minced garlic
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 cup freshly-chopped parsley
2 tablespoons freshly-chopped basil
2 tablespoons freshly-chopped oregano
In a large non-stick pan, saute the red onion in olive oil for 5 to 7 minutes or until soft and lightly browned. Add all of the diced peppers and saute an additional 3 minutes.
Add the corn, zucchini, and garlic, and saute for 4 to 5 minutes or until the vegetables are crisp-tender.
Add the chili powder, salt, and pepper, and saute an additional 2 minutes to blend the flavors. Stir in the remaining ingredients.
Remove the pan from the heat, taste, and adjust the seasonings as needed. Transfer the mixture to a large bowl or platter for service.
