Jazzy Succotash
This stated with a recipe from Cooking Light. I keep adjusting. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.
Jazzy Succotash
This stated with a recipe from Cooking Light. I keep adjusting. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.
Open in Cookpad AppSteps
- 1
Add olive oil to a large skillet on medium heat. Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin
- 2
When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) . Season with oregano and basil. Cook until all is thawed and heated through.
- 3
Add zucchini and season with red pepper flakes and salt and pepper, to taste. Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm. Sprinkle with shaved Parmesan to serve
Cooksnaps
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