HOLDEN VEGGIES

~ Cynthia Hockman-Chupp

1 c. chopped onion
2 c. thinly sliced carrots
2 c. chopped summer squash
1 c. chopped bell pepper
1 1/2 c. corn
1 1/2 c. chopped tomatoes
cooked beans (optional)
1 t. cumin
1 t. coriander
1/2 t. salt
garlic or garlic powder, to taste
cayenne, to taste
cilantro, to taste
sour cream (optional)
grated cheese (optional)

Saute onions and carrots while chopping other vegetables. Add squash and bell pepper, then saute for 2-3 minutes. Add corn, tomatoes, and beans, if desired, along with seasonings, and cook until vegetables are soft. 

Notes: The quantities are totally flexible. I sometimes skip the coriander if we don't have it on hand and use fresh garlic that I toss in with the carrots and onion. I've served this a variety of ways - without cheese and with cotija, with and without cilantro, with and without sour cream or avocado dressing, with zukes instead of summer squash, and in various combinations of veggies, rice, and crockpot beans. You could also serve this as a topping for haystacks, in a tortilla, or with cornbread.