Ingredients

2 tablespoons vegetable oil

2 cups onions, chopped

2 garlic cloves, minced

3 carrots, cut into half-moons

1 medium zucchini, cut into half-moons

1 green pepper, diced

2 cups corn, fresh or frozen

2 cups undrained canned tomatoes, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon fresh cilantro, chopped (optional)

salt

cayenne

additional tomato juice, if needed

Preparation

  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.